1. 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).
2. 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:

1. 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.
2. 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.
3. Save the liquid whey, and use in biscuits or scones.