Clotted cream, sea salt & vanilla fudge
Clotted Cream, Sea Salt & Vanilla Fudge
The biggest challenge when making fudge is preventing the sugar from crystallising in the pan. By melting it completely before stirring, and adding a little glucose syrup, this can be avoided. To get a beautiful soft texture, it is important to heat the mixture to the right temperature (you will need a sugar
thermometer) and to beat it as it cools. This recipe incorporates clotted cream for an extra touch of luxury and sea salt to
heighten the caramel flavour.
Ingredients
- 50g unsalted butter
- 440g golden caster sugar
- 2 tsp glucose syrup
- Large pinch sea salt
- 170g can evaporated milk
- 115g clotted cream
- 1 tsp vanilla extract
Instructions
1. Line a shallow 18cm square tin with grease proof paper.2. Add all the ingredients to a large heavy-based pan and
warm on a low heat, without stirring, until all the
sugar has dissolved. It is important that all the sugar is
completely melted before bringing to the boil or the
fudge will be grainy, so keep the heat low and allow it
as much time as it needs. 3. Once the sugar has melted, bring to a steady boil, stirring constantly with a wooden spoon to prevent sticking. When the mixture reaches 115 degrees celcius*
on a sugar thermometer take it off the heat. This will
probably take about 20 minutes as most of the water
in the mix needs to evaporate to allow it to reach this
temperature.4. Put the mixture into a clean bowl and beat with a
wooden spoon or electric whisk to cool. 5. After about 10 minutes the fudge will start to come
away from the edges of the bowl. At this stage spoon
it into the prepared tin and flatten with the back of a
spoon.6. Cover and chill overnight to set. 7. Cut into squares and pack into boxes or sweet bags.
* this is the "softball" stage. You can test it by putting a teaspoon of the mixture into ice cold water. It will set, but still
be maluable.
Details
Prep time: Cook time: Total time: Yield: 700g