Handmade Clotted Cream and Chocolate Flavoured Fudge (2024)

FAQs

What does clotted cream fudge taste like? ›

DESCRIPTION: Clotted Cream Fudge - This fudge is hand crafted, full of silky smooth creamy flavour with a grainy sweet taste of traditional fudge, purely delightful.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Deliciously creamy fudge made with local Cornish clotted cream for a velvety smooth texture and a luxuriously rich flavour.

Crafted in Cornwall with the famed Rodda's Clotted Cream, this fudge comes in an attractive presentation tin, perfect for enhancing any gift hamper. About Rodda's: In 1890 their great-great-grandmother, Eliza Jane Rodda started making Cornish clotted cream in her farmhouse kitchen here in the heart of Cornwall.

In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.

While whipped cream is as light as a cloud, and bright white, clotted cream is thick enough to spread, cream-hued, and milk-tasting (its flavor is that of cream—only intensified).

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Recommended shelf life is 3 months from purchase. Store in an airtight container.

Is clotted cream just whipped cream? ›

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.

At a minimum of 55 percent butterfat, clotted cream is seriously indulgent (regular cream has just 18 percent butterfat.) It has a sweet, cooked milk flavor and is smooth and extra thick.

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store.

Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream. Buy 3 or more & receive a 5% discount or 6 for a 10% discount!

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent).

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.