Hi and a huge welcome to Steve's kitchen if you love fudge
you're in for a treat today because I'm making the King of fudge the Queen of
fudge
the royal family of fudge I'm talking about clotted cream fudge
Now if you've ever been to Devon and you've had Devonshire clotted cream fudge you
know it's
the best in the world and this clotted cream I made the other day my channel
so if you want to know how to make clotted cream you can get across, homemade clotted
cream
it's going to be wonderful so let me show you now how we going to make this
Devonshire
clotted cream fudge
okay before we start preparing our fudge
I just want to take an 8-inch baking tray like and we're just going to line it
with some
greaseproof paper or baking paper and I'll put two strips in
so that it goes up the side and it'll make the fudge
a lot easier for us to get out once it's set.Now the ingredients are very simple so I'll go
through them with you now
There's 275 grams, that's ten ounces, of caster sugar, superfine sugar
we've got 225 grams, That's 8oz,of that beautiful clotted cream
got a hundred grams, that's 4oz, of golden syrup
now you could use maple syrup I wouldn't recommend using honey
and I've got half a teaspoon of vanilla extract just for a little extra flavor
so let's take the ingredients and make clotted cream fudge
nowI've put all my ingredients into a heavy-bottomed saucepan and I'm just
going to heat them gently until the sugar and everything is dissolved
and you do want to be stirring this constantly, we don't want the sugar to
burn
so continue to stir this until the sugar is completely dissolved
we don't want it to burn and we want to bring this up to a rolling boil
one thing you are going to need ideally would be a thermometer it's not
essential
but I tend to when I'm making fudge like to get the temperatures exact
so now the sugars have completely dissolved in the liquid we want to continue to
boil this for maybe
five or ten minutes we're looking to bring it up to a temperature of 116
degrees Celsius
240 degrees fahrenheit and that is soft boil for sugar
so we get that lovely soft fudge now
do expect this to bubble like this and just keep stirring knocking the
bubbles down you can lift the pan up a little bit if you've got to adjust the
heat
and I'm going to be using a thermometer little probe in here just to test
the temperature and as I said I want to bring that up to 116 degrees Celsius or
240
fahrenheit not quite there yet, the smell coming off here now
is absolutely delicious we getting very close now maybe another three or four
minutes
okay guys I think it's getting very close to it now let's just check
take that temperature again and that's one fifteen just coming up to 116
I'm going to start to take that off the heat now
okay so I'm just gonna put that down on a cool surface let the temperature come down
a little bit
just for maybe a minute or so
so you can see now our fudge mixture has stopped
boiling and now what we want to do is continue just to stir this
through for about 10 minutes we're agitating it so we're cooling it down
and as you stir it and as it cools little crystals will form
we start to get our fudge so about maybe
five to 10 minutes guys
now I'll just
show you here I'm pulling the fudge up and letting it drop in its helping it
cool down
now some people they'll put this into a sort of ice bath to help it cool down
but i think is best to do it you know slowly you get a better structure to the
fudge
and plus you'll burn off a few calories and then it won't be so bad
when your eating the fudge.You see now
it starts to go from a very glossy texture
to a slightly matt it's not all the way
ready yet but it is getting stiffer
I can start to see some of the shine coming off for the fudge now
so it really is this last little bit of work
that really makes it all worthwhile it adds the texture to the fudge
makes a difference between just being like a toffee and a beautiful light and
soft fudge
it really starts to get very stiff it will take quite some effort
to stir it but you can start to see
it's almost becoming like a light peanut butter,
Now you can seet he fudge is getting very hard to mix now and it's great if you've got someone
you can share this
little chore with but I think that's just about ready now
and we're going to pour this out now
into our lined tray and then when all your fudge
is in the tray we're just going to really
you'ne got to pat it and push it into place and you can tell that this fudge
was ready because it is really thick already
and it's hard to get it to flatten out and that's the way fudge should be when
you're putting it into a tray
so when you got your fudge as flat as you possibly can
just leave it on the side a minute or two more just to let it
flatten out and then I'm going to pop it in the fridge to completely cool down
now look my fudge is out of the fridge now and you're going to be wondering why it
doesn't look the same well
I'll tell you why I like my fudge thick so what I actually did
and I didn't film this I I used this side of the paper
and I pulled my fudge and folded over to double the thickness
now if you like thickfudge it's a great trick
for getting it really thick at the end there I do so I did
but now it's going to be really very easy using the paper
to just pull this fudge out
we can unwrap it, it doesn't stick look at that
guys absolutely delicious I'm going to just prepare this
now will you lookat that its absolutely gorgeous if you like fudge
and you could smell what I'm smelling now you'd be hitting that thumbs up button
down there because
this I mean just look how soft and gentle I just cut that through now
look at that that is just
heaven guys the idea now would be some people might score it you don't have to
be particular
about how you cut it we're just going to cut it into into strips like this
and then we would take the fudge itself and cut it into squares
manageable squares probably about that big
as a rule it's slightly off square but that's exactly what fudge should
look like if you've ever had really good fudge before
the smell that I'm getting now you'll recognized. Now if you're giving the fudge away
as a present
and what a great present this makes you could take a little bit of melted
chocolate in an icing bag
and just sort of put a little design over the top for the fudge
I mean that always looks great I myself like the naked fudge as it is but this
is great
if you just doing a little package to give away for a Christmas present or a
birthday present
so let me give this a try now guys the smell is just fantastic you could wear
that as an aftershave
god that's just so so nice guys if you love fudge
I know even before I've taste this is going to be great let me give it a try
hmm gosh
that takes me back it's been such a long time since I've had clotted cream fudge
it's not gritty its soft you could
when we were kids to use to squeeze it almost like plasticine into shape
and pull it up into shapes and then eat it this is just great
I hope you try the clotted cream, I hope you try this clotted cream fudge
It just is great. take care guy's give me the thumbs-up down below if you enjoyed the
video
I will see you in the next video be good
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be good and I will see you very shortly