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
Line a 20cm square tin with silicone baking paper
Place the sugar, golden syrup and cream in a large saucepan and heat gently till the sugar dissolves.
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.
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!
Pour into the tin and leave for 30 minutes before marking out squares with a round ended knife.
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