If you can possibly resist not eating it, it would be a perfect gift in a nice bag (with a padlock on!) for someone special.
This recipe is based on the Rodda's cream recipe here - I adjusted quantities and ingredients to suit what I had in the cupboard and it worked perfectly!
Vanilla clotted cream fudge
Makes 24 very good sized pieces that should probably be cut in half :-)
80g golden syrup
250g golden caster sugar
200g clotted cream
1/2 teaspoon of vanilla extract
Put everything in a saucepan, give it a good stir and then put the heat on low. Give it a regular stir.
Once the sugar's dissolved (you'll feel the mixture go smooth on the back of the spoon). Turn the heat up and bring to the boil.
Once boiling, keep stirring the mixture. After three or four minutes you'll see it go slightly darker and start to come away from the sides of the pan. Nearly there!
Test it's ready by putting some cold water into a small bowl and dropping a small amount of fudge into the water. If it forms a ball, you're there. If not, continue to boil and stir for another 30 seconds and test again. Be patient - it can take up to seven or eight minutes.
Once ready, take it off the heat and leave to stand for a minute. Careful because it will be hot!
Pour into a silicon or non stick chocolate mould. I used a silicon one from Lakeland. Smooth over the tops as best you can, but don't worry too much.
Put on a flat surface and chill until set.
Turn out and cut in half if you want to be good. It'd be rude not to test a piece or two at this stage!
I store all the fudge in an airtight container. I keep ours in the fridge, but it never lasts long enough to know how long it's good for! Resist if you can; our son can't:
"Muuuuummmmm, pleaaase can I have another piece?".
Linking up with A Mummy Too for this recipe post.