Mother’s Day just round the corner, what could be a better present than mouth-watering Cornish treats?
Clotted Cream Fudge
- 275g unrefined caster sugar
- 100g golden syrup
- 227g clotted cream
- ½ tsp of vanilla essence
- Add all the ingredients into a large (heavy bottomed) saucepan.
- Heat and bring to the boil – cover and allow to boil for 3 mins – boil until the temperature is 116°C 240°F
- Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt (this can take up to 10 mins)
- Pour into the tin and leave for 30mins – mark into squares (or as we did into shapes using a cookie cutter) and leave until set.
- If you don’t have a thermometer you can tell when the fudge is ready by dropping a little into a cup of cold water – if a soft ball is formed it is ready.
- Use a metal whisk if you have one – great for beating the mixture after it has cooked to create a the perfect fudge.
Clotted Cream Truffles
- 227g Clotted Cream
- 200g 70% coca solids chocolate
- 50g good quality cocoa powder
- Melt the chocolate in either a Bain Marie or in the microwave
- Stir the clotted cream into the chocolate until the mixture is silky smooth – chill for 2-3 hours
- Using a melon baller (or two teaspoons) shape the truffles by running it through the truffle mix. Drop into the cocoa to cover.
- Chill overnight if you can or for at least 4hrs - if kept in the fridge the truffles can last up to two weeks.
- If using the microwave to melt the chocolate use the defrost setting – much less likely to burn and you have more control.
- Make sure you dip your shaping implement into hot water between each truffle.
- For a Truffle twist use a flavoured chocolate (we used orange) or flavour with a little minced chilli or Cornish sea salt.