Clotted Cream Fudge Recipe – Mum’s Favourite Coffee Walnut.
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 Rodda’s 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.
A luxurious recipe for coffee and walnut clotted cream adapted from Rhodda's Clotted Cream Vanilla Fudge
- 275 g Caster Sugar
- 100 g Golden Syrup
- 225 g Clotted Cream
- 50 g Walnut pieces Roughly chopped
- 1 teaspoon Instant Coffee Dissolved in 10 ml boiling water. Or, 10 ml of espresso
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Line a 20cm square tin with silicone baking paper
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Place the sugar, golden syrup and cream in a large saucepan and heat gently till the sugar dissolves.
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Bring the mixture to a rapid boil. If you have a sugar thermometer (I don't), boil until the mixture reaches 116c/240f) After 5-10 minutes you should see the mixture start to subside. At this stage add in the coffee and test by dropping a small amount into a cup of cold water. If it forms a soft ball it is ready. Stir through the walnuts.
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Remove from the heat and beat until the mixture becomes thick, grainy and matt. This will take 5 - 10 minutes and in my experience, it's worth setting your kitchen timer so you can keep a check on how long you have been beating for!
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Pour into the tin and leave for 30 minutes before marking out squares with a round ended knife.
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Leave until cool and set. Cut into pieces and store in an airtight tin, lined with more baking paper.
Of course, I couldn’t quite do everything according to the book so while I started with the Rhodda’s vanilla clotted cream fudge recipe, I thought it might be fun to try adding the coffee walnut flavouring that mum loved so much to make a clotted cream fudge with coffee and walnut. It worked really well – strong coffee and walnuts take 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.
And, if you’d like to do the same, why not pin this post for later
This sounds amazing, I might have to give it a try myself
I do love homemade fudge, I think it tastes quite different
This sounds delicious, I love Fudge
Me too! So I really have to avoid making it too often!
This fudge sounds like something I always love to buy when in Devon. Maple & walnut fudge but in fact as a huge coffee drinker and lover of the flavour in sweet things, I think your coffee & walnut version could be equally as addictive. Especially because you have use clotted cream and that is something that also reminds me of holidays in Devon & Cornwall. Thanks for entering the One Ingredient challenge!
It was karma…I made the fudge just as you posted the challenge!
I’m so impressed by the range of different creams here in the UK – single cream, double cream, extra thick double cream, and now clotted cream. I can’t keep track of them all… But this is a great recipe to try, as I learn how to use the different creams properly.
using clotted cream is almost like cooking with butter. A normal fudge recipe would have butter and milk or cream, this one just has the clotted cream because you don’t need extra butter!
This sounds heavenly.. and I like that you changed it up with clotted cream. ? what is golden syrup?
I don’t know what role that plays as an ingredient,, I do think that the flavoring you did is fabulous. #smart
well, you know for golden syrup I don’t have a US substitute. You could try with maple syrup or honey I guess
Oh divine! I had clotted cream for the first time in England on my scones and was IN LOVE. I can only imagine how decadent this most taste!
I surprised myself with how good it was!
This looks great. I love the twist!
Thank you! Let me know if you try the recipe
Coffee walnut does sound like the way to go for fudge. I am not a fudge maker, maybe never tried. My mother did it at Christmas too. Whenever you do it you will be popular.