Make your own Cornish clotted cream fudge

Fudge, fudge, glorious fudge!

This much-loved treat has long been synonymous with holidays in Cornwall, and there’s something about the sweet, creamy and ever so crumbly quality of proper Cornish clotted cream fudge that means it’s easy to develop a slight addiction for. But with new and fantastically fabulous flavours being created almost daily and sold throughout Cornwall it’s easy to forget that fudge is actually really easy to make.

 

So while staying in your holiday cottage in Cornwall, why not try this simple recipe? After all, only fudge made in Cornwall can officially be called Cornish.

Kids especially will love getting creative and inventing their own combinations and flavours, but we think it tastes perfectly lovely with just its three basic ingredients. Whatever else you feel like throwing in, within an hour or two you can be sinking your teeth into your own batch of freshly made, luxuriously rich clotted cream fudge.

INGREDIENTS:

– 1 (227g) tub of Clotted Cream (and for us there’s only one – Rodda’s)
– 250g of caster sugar
– 6 tablespoons of golden syrup

HOW IT’S DONE:

Mix all the ingredients in a saucepan on a low heat, and stir continuously until the mixture starts to bubble, froth up, and smell amazing. Continue to stir for about 7 to 10 minutes.

There are two ways of doing the next part. The first is to use a sugar thermometer to measure the temperature until the mix reaches 115 Celsius / 240 Fahrenheit which is when you take the saucepan off the heat. If you don’t have a sugar thermometer (and currently we’re pretty sure that none of our holiday homes are equipped with one…), fear not; a handy trick you can use is to spoon a little into a bowl of cold water and if you can then form it into a soft ball, its ready for the next stage.

Next it’s time for the beating. This can take about 15 minutes if you do it the traditional way by hand, or just a minute or so with an electric mixer. After a thorough beating it’ll thicken, cool and change texture considerably, leaving you with an almost crumbly mix that you’ll have to fight the urge not to eat there and then.

At this point in the recipe you can chose to keep things simple or indulge your creative instincts. You can add just about any dry ingredient to fudge so if your feel like customising your creation, here are some ideas to get you started and where you can buy them locally:

– Chocolate buttons made at I Should Coco, 39 Fore Street, St Ives.
– Goji berries from The Raw Chocolate Pie Company, 62, Fore Street, St Ives.
– Nuts and dried fruit from The Allotment Deli, 30a Fore Street, St Ives.
– Or experiment with a whole rainbow of sweeties from Hampsons of Hayle. Simply scoop in a few tablespoons and mix.

Now you can pour the fudge into a lined tin and leave to cool for at least 1 hour in the fridge.

Once cut up you can store the fudge in an air tight container for up to one month, although let’s be honest something that tastes this good doesn’t last that long.

Perfect for your beach picnics, an indulgent dessert to have in your holiday cottage or a yummy gift to take home to loved ones. But a word of warning: admit to others that you made it yourself and you may be forever nagged to make it again, and again.