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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


  • 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


  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.