Clotted Cream Fudge!!

I started reading Kelly's blog An American Cupcake in London not too long after I started my blog. I liked her list of cupcake places in London as I don't get the pleasure of living in the city -- I don't actually think I could live there permanently but I would love to live there for 3 months or so to fully explore it. If only I had a million dollars (pounds!)  :0) 

Back to the point! She has combined 2 of my favorite things! Books and baking! Check out Kelly's blog here for all the details. This month her book choice was Welcome to Rosie Hopkins' Sweet Shop of Dreams by Jenny Colgan. Find out my first thoughts here! (It's my first blog that has been completely over looked since starting this one!) 

I really enjoyed the book and decided to make fudge after re-reading the beginning of chapter 2. At the beginning of each chapter there is a little blurb about different sweets (candies) written by one of the characters in the book and she states that there are no acceptable flavors for fudge. I don't consider clotted cream a flavor... right? I love the Sainsbury's brand of clotted cream fudge so that's what I wanted to try to re-create. 

I have never made fudge before. Seems like one of those things that everyone has made before, but not I! So, I'm going to show you how not to make fudge and how to make it. I found this recipe on Yummie Mummie blog (no longer exists 1.2.2016) and she directs you to this video on the Good Food channel website. Here is the recipe as seen on above mentioned blog: 

Clotted Cream Fudge

275g Golden Caster Sugar
100g Light Muscovado Sugar
225g Clotted Cream
1/2 tbsp Vanilla Extract

Firstly weight out all the ingredients and place in a large saucepan.  Place on a gentle heat and allow all the ingredients to melt together and the sugars to full dissolve.  Then turn up the heat and bring to the boil, cover with a lid and let simmer for 3 minutes.  Now check the temperature with a sugar thermometer, it should be at 116c or soft ball.  If needed allow to simmer with the lid off until it reaches soft ball.  Remove from the heat and beat until the mixture becomes matt, thick and creamy.  Pour into a greased 20cm tin and set aside to cool.  Once fully cooled cut into chunks and store in an airtight container.

Simple enough right? Well, I wouldn't recommend answering your phone when making this. I missed the most crucial part and burnt my finger pretty bad on hot sugar. Jenny Colgan does warn her readers about this! 

It should NOT look like this

I was in the middle of simmering and even though I read the whole instructions through before, when I answered the phone I forgot to beat the mixture and I just poured it into my prepared tin. In that process my pointer finger on my right hand got in the way! Ouch! Not that it really mattered as I burnt the mixture as well so I had to try again anyhow! 

I repeat NOT like this! 

I sent my husband to the store for more clotted cream and did it again following the instructions to the letter!! It should look more like this: 

The texture was a little grainy so I am not sure I dissolved the sugar mixture in the first step long enough. It is still super sweet and good though! Learnt a few lessons in fudge making today:

1. it's not suppose to be hard as a rock and practically black in color 

2. wear gloves next time for splatter control! 

Thank you to Kelly for starting this book/bake club hope to join in next month!! She made some coconut ice on her blog and it reminds me of Brach's Neapolitan Coconut Sundae's!! Used to get them in the pick n' mix at Kroger's when I was a kid! Oh the memories!