The Ultimate Clotted Cream Fudge Recipe - Trewithen Dairy
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The Ultimate Clotted Cream Fudge Recipe

July 10, 2025

Serves

40 pieces

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3.5 hrs

Whether you’re looking to recreate a taste of Cornwall at home, impress guests with a homemade gift, or simply satisfy your sweet tooth with something truly special, this Cornish clotted cream fudge recipe delivers exceptional results every time. With just four simple ingredients and our step-by-step guide, you’ll discover why clotted cream makes all the difference in creating fudge with an unmatched creamy texture and rich, buttery flavour that shop-bought alternatives simply can’t match. Ready to create your own batch of this Cornish classic? Let’s get started!

Traditional Cornish Clotted Cream Fudge Recipe
Serves: 40 pieces Prep Time: 30 mins Prep Time: 3 hrs Prep Time: 3.5 hrs

Method

Step 1

Heat the base ingredients: In a heavy-based saucepan, gently heat 250g caster sugar, a teaspoon of vanilla essence, and 80g golden syrup over medium heat until the sugar dissolves.

Step 2

Reach soft ball stage: Bring the mixture to a rolling boil and cook until it reaches 115°C (240°F) on a sugar thermometer – this is the crucial soft ball stage.

Step 3

Remove from heat: Take the pan off the heat immediately once the correct temperature is reached to prevent overcooking.

Step 4

Add the clotted cream: Quickly stir in 200g Trewithen clotted cream until completely incorporated; this creates the signature creamy texture.

Step 5

Beat until thick: Using a wooden spoon, beat the mixture vigorously for 5-8 minutes until it becomes thick, glossy, and starts to lose its shine and become more matte.

Step 6

Pour and set: Transfer to a baking paper-lined 20cm square tin and smooth the surface with a palette knife

Step 7

Cool completely: Leave at room temperature for 2-3 hours until completely set, then cut into squares and serve.

Traditional Cornish Clotted Cream Fudge Recipe

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Ingredients

Traditional Cornish Clotted Cream Fudge Recipe

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