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  • February 23, 2019

London Unattached - London Lifestyle Blog

Luxury London Lifestyle Blog for the over 40s with food, travel, diet and restaurant reviews - London Unattached

Coffee Walnut Clotted Cream Fudge Recipe

September 5, 2018 by Fiona Maclean 15 Comments

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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.

Clotted Cream Fudge - Coffee Walnut

 

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.

5 from 3 votes
Clotted Cream Fudge - Coffee Walnut
Print
Clotted Cream Fudge with Coffee and Walnut
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
A luxurious recipe for coffee and walnut clotted cream
Course: Snack
Cuisine: British
Servings: 10
Calories: 125 kcal
Author: Roddas Clotted Cream
Ingredients
  • 275 g Caster Sugar
  • 100 g Golden Syrup
  • 225 g Clotted Cream
  • 50 g Walnut pieces Roughly chopped
  • 1 teaspoon Instant Coffee Dissolved in boiling water.
Instructions
  1. Line a 20cm square tin with silicone baking paper
  2. Place the sugar, golden syrup and cream in a large saucepan and heat gently till the sugar dissolves.
  3. 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.
  4. 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!
  5. Pour into the tin and leave for 30 minutes before marking out squares with a round ended knife.
  6. 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 – 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 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 laterCoffee and Walnut Clotted Cream Fudge

 

 

 

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Filed Under: Cakes and Sweets, Recipes Tagged With: Clotted Cream, coffee, fudge, walnut

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications

Comments

  1. Louise Smith says

    April 16, 2014 at 1:05 pm

    This sounds delicious, I love Fudge

    Reply
    • Fiona Maclean says

      April 16, 2014 at 1:21 pm

      Me too! So I really have to avoid making it too often!

      Reply
  2. Nazima says

    November 4, 2013 at 11:33 pm

    Love that you have healthy recipes interspersed with treats like this! This is a lovely combination. I only once tried making fudge a long time ago. I cannot make this kind of stuff regularly as I would eat it all in one go! It looks delicious (as do the healthy recipes 😉

    Reply
    • Fiona Maclean says

      October 29, 2018 at 12:08 pm

      I do love homemade fudge, I think it tastes quite different

      Reply
  3. laura@howtocookgoodfood says

    October 20, 2013 at 10:37 pm

    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!

    Reply
    • Fiona Maclean says

      October 20, 2013 at 10:51 pm

      It was karma…I made the fudge just as you posted the challenge!

      Reply
  4. Tina Jui says

    October 14, 2013 at 10:56 pm

    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.

    Reply
    • Fiona Maclean says

      October 16, 2013 at 12:01 am

      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!

      Reply
  5. Stevie Wilson says

    October 9, 2013 at 11:07 pm

    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

    Reply
    • Fiona Maclean says

      October 10, 2013 at 7:48 am

      well, you know for golden syrup I don’t have a US substitute. You could try with maple syrup or honey I guess

      Reply
  6. Jess @UsedYorkCity says

    October 7, 2013 at 1:28 pm

    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!

    Reply
    • Fiona Maclean says

      October 29, 2018 at 12:09 pm

      I surprised myself with how good it was!

      Reply
  7. Betsy @ Desserts Required says

    October 7, 2013 at 4:20 am

    This looks great. I love the twist!

    Reply
    • Fiona Maclean says

      October 29, 2018 at 12:09 pm

      Thank you! Let me know if you try the recipe

      Reply
  8. Pamela Morse says

    October 7, 2013 at 3:47 am

    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.

    Reply

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