Clotted Cream Fudge Recipe – Mum’s Favourite Coffee Walnut Flavour:
I’ve never made clotted cream fudge before. I’ve never actually felt that it was a good use of a rather wonderful product that I like to eat in an unadulterated form. I put on top of scones, melt it over a christmas pudding or pop some inside a hot mince pie just before I bite into it. But, Rodda’s Clotted Cream rather unexpectedly sent me a lovely hamper of goodies including two pots of clotted cream. And rather than let it go off, I thought I should cook something.
I found the recipe that I used as the base for my fudge on the Roddas website. Now, I’ve been making fudge since I was eight – my mother liked to make homemade sweets for Christmas – and fudge (specifically coffee walnut fudge) was one of the staple sweet things we made. But, it was always made using milk, white sugar and butter. Just like this recipe for vanilla fudge that I made last year. Clotted cream fudge doesn’t need any butter and every recipe I found used golden syrup. So, I thought I’d try following instructions for a change.
Of course I couldn’t quite do everything according to the book – and I thought it might be fun to try adding the coffee walnut flavouring that mum loved so much. It worked really well – the coffee and walnuts takes just a little of the edge off something that is incredibly sweet. The clotted cream seems to make a slightly softer and creamier fudge than the recipe I am used to – the result this time a luxurious texture that I’ve never managed to make before. You still couldn’t pretend it’s of any use for a diet. But, the squares do make really good presents, and it keeps quite well in an airtight tin for a few weeks. Clotted cream fudge is also marginally easier to make than conventional fudge because the cream doesn’t seem to burn as easily as milk does in the recipe I normally use.
So, maybe this Christmas I’ll put coffee walnut clotted cream fudge on my to-do list.