Clotted cream fudge with macadamia nuts

Clotted cream fudge with macadamia nuts

By
From
Atelier Confectionery
Makes
20-24
Prep
10 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
250g golden caster sugar
200g light brown sugar
200g clotted cream
60ml golden syrup
75g unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
150g macadamia nuts, roughly chopped

Method

  1. Lightly oil and line the sides and base of a 450 g loaf tin, about 15 × 10 cm, with baking paper and set aside.
  2. Combine the sugars, clotted cream, golden syrup, butter, vanilla extract and salt in a heavy-based saucepan. Place over a medium heat and stir until the sugar has dissolved.
  3. Insert a sugar thermometer and bring the mixture to the boil. Cook the mixture until it reaches 116°C. Remove from the heat, pour the mixture into a bowl and leave to cool for 5 minutes.
  4. Pour the cooled mixture into a freestanding food mixer with a paddle attachment and beat on medium speed until the fudge thickens and is smooth. By beating the fudge you will get a smooth texture. Alternatively, you can use a wooden spoon to beat the mixture.
  5. Once thickened, stir in the chopped nuts and spread the mixture into the prepared tin. Leave to set at room temperature for at least 2–3 hours. Cut into pieces and store in an airtight container in the refrigerator for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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