an absolute British national treasure: very rich, caramelized, brown sugar-y crumbly fudge made with clotted cream
Wait, whaaaaat? So this whole obsession began from my Insta-friend, turned real friend, Emma Duckworth (@emmaduckworthbakes) who lives in the UK and is the absolute sweetest. When I had Ari a couple of months ago, she sent a super thoughtful gift for the baby, and some delicious treats for me (all the way across the pond)! It was package of Cornish Clotted Cream Crumbly Fudge – a tongue twister! I had heard of Clotted Cream in conjunction with scones, but had never tried it. Unfortunately for Clotted Cream, it’s called Clotted Cream and didn’t sound like something I needed in my life. I was WRONG! Hear me out, my fellow Americans! Our British brothers and sisters know what they’re doing.
Not only is Clotted Cream an incredibly delicious addition to buttery scones, when you make a caramelized, brown sugar-y confection out of it, it’s pure perfection, if you’re into that sort of thing (I am!)! Truly one of the most delicious things I’ve ever had.
After I finished the whole package in an alarmingly short amount of time, panic soon washed over me. I live in Pennsylvania, not Devon, Cornwall, England, UK!!! It’s difficult to find tahini here, let alone Clotted Cream! So, I started to watch YouTube tutorials on how to make it at home. Looked easy enough, although they warned me that my ultra-pasteurized American cream wouldn’t work when making clotted cream. They were wrong, because it totally works.
I studied several recipes that I found on British blogs, the BBC, and the back of the Marks + Spencer package that the precious fudge came in (of course I kept it, I had to recreate it!). It took me a couple of tries to get the flavors, sweetness, saltiness, and texture right, but BY JOVE, I got it! If you’re like me and love to make candy and confections from scratch, like Halva Buckeyes and Dark Chocolate Bark with Cherries, Pistachios, Apricots, and Pink Salt, add this Clotted Cream Fudge to your repetoire and impress all of your friends and fam!
If you, like me, live in the US, and can’t find clotted cream, don’t worry. I’m including my method for making it here. And please don’t be scared of making candy. Get a candy thermometer, like this very basic one here, so you don’t have to guess at all. When the temperature reaches 240 degrees F, the fudge is ready.
This Clotted Cream would make an excellent gift for the holidays, or a hostess, or a friend who just had a baby and needs to eat her feelings because having 4 kids is. a. lot. Store the fudge in an airtight container to keep the texture soft and crumbly.
I quite a Brit-o-phile, and I feel like I’m on the Great British Baking Show when I make this fudge. I think that’s reason enough. If you make this Clotted Cream Fudge, or any recipe from the blog, show me! Tag me @lions.bread or #lionsbread so I can see!
Clotted Cream Fudge
an absolute British national treasure: a very rich, caramelized, brown sugar-y crumbly fudge made with clotted cream
Ingredients
- 1 cup clotted cream
- 1 cup lightly packed brown sugar
- 1 cup white sugar
- 1/2 cup Golden syrup
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Instructions
- Prepare an 8x8” pan by lining it with parchment paper and spraying with nonstick spray. Combine all ingredients in a large sauce pan, and whisk to combine over medium heat. Bring the mixture to a boil, whisking gently and cook for another 5 minutes, until it reaches 260°F (soft ball stage).
- Pour the fudge into the prepared pan and use a spatula to spread out evenly. Allow to fully cool. Cut into small squares, and enjoy!
How to make Clotted Cream:
- To make the clotted cream, pour 2 pints of heavy whipping cream into a large, shallow baking dish. Bake for 12 hours at 175°F.
- Allow to cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for 6-8 hours. Use a spoon scrape off the solid clotted cream into a small bowl.
- Save the liquid whey, and use in biscuits or scones.
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