- 275g golden caster sugar
- 100g golden syrup
- 2 x 113g tub Stamfrey Farm Clotted Cream
- ½ tsp vanilla extract
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready.
Remove from the heat. Beat until the mixture becomes thick and more matt, this could take up to 10 minutes. (If you like grainy fudge leave the mixture to cool to about 50°C before beating it.) Pour into the tin (20cm x 20 cm) and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.