Baileys Clotted Cream Fudge
The most delicious moreish fudge you will ever make and eat! Make sure you read the recipe through before making and follow each step methodically. Its not difficult to make, but there are a few different stages to follow! Oh and if you ‘need’ to taste test the Baileys, then who am I to judge…. 🙂
400g clotted cream
100g golden syrup
500g caster sugar
100g icing sugar
You will need:
A large saucepan
A sugar thermometer
Large heat proof bowl
Greased and lined either 20cm square tin or 25cm x 18cm brownie tin (leave an overhang of parchment on two sides, so that you can easily remove the fudge).
1) Before putting the saucepan on the heat, put all of the ingredients into the saucepan and stir to combine, making sure there is no sugar on the sides of the pan.
2) Place the saucepan over a medium heat, stirring until the sugar has dissolved.
3) Bring the pan to the boil and let it boil until a sugar thermometer reads 116C/240F. This can take a little while, but keep a close eye on the mixture as if it gets too hot you will end up with toffee instead of fudge. Also try and avoid stirring the mixture too much once boiling as this can cause the sugar to crystallise.
(You can test the fudge to see if it’s ready by either dropping a small amount into a glass of cold water. If you can remove the droplet of fudge and roll it into a ball, then it is ready. You could also drop a small amount on to a cold marble surface to check in the same way. However, a sugar thermometer is the most accurate measure.)
4) Once the desired temperature has been reached, pour the contents of the saucepan into the large heat proof bowl and leave to cool down for about 30 minutes. Once cooled, the top should have a ‘skin’ on it.
5) After 30 minutes, beat the fudge with an electric whisk until as thick as peanut butter (this could take up to 10 minutes).
6) When the desired thickness has been achieved, pour the fudge into the prepared tin, making sure it covers the whole base of the tin. The fudge starts to set very quickly, so you want to minimise the amount of spreading that you have to do.
7) Allow the fudge to cool, then pop it in to the fridge to set overnight.
8) Once set, run a knife along the sides of the fudge to bring it away from the sides of the tin, and use the overhanging baking parchment to lift it out.
9) Slice into squares.
The fudge can be stored at room temperature between baking parchment in a sealed airtight box for 2 weeks. I prefer to store mine in the fridge as it keeps it nice and firm and does not affect the flavour of this type of fudge.