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Clotted Cream Fudge - Coffee Walnut

Clotted Cream Fudge with Coffee and Walnut

A luxurious recipe for coffee and walnut clotted cream adapted from Rhodda's Clotted Cream Vanilla Fudge

Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 125 kcal
Author Fiona Maclean

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 10 ml boiling water. Or, 10 ml of espresso

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.
Nutrition Facts
Clotted Cream Fudge with Coffee and Walnut
Amount Per Serving (1 g)
Calories 125
* Percent Daily Values are based on a 2000 calorie diet.