Loading recipe...
Jersey Clotted Cream Fudge with Jersey Sea Salt
A rich and decadent fudge made with locally sourced Jersey clotted cream and a hint of Jersey sea salt for a sweet and salty delight. A true taste of Jersey!
Prep Time
15 minutes
Total Time
45 minutes
Calories
248 kcal
Difficulty
Easy
Equipment
4 items
Cost
£0.42/serving
Ingredients
Servings
16
225gJersey Clotted Cream(Authentic Jersey clotted cream is crucial for the flavor.)
£3.50
50gJersey Butter(Unsalted, for better control over the saltiness.)
£0.90
300gGranulated Sugar(Provides the main sweetness for the fudge.)
£0.30
120mlJersey Milk(Full-fat Jersey milk adds extra creaminess.)
£0.25
150gWhite Chocolate(Good quality white chocolate, chopped. This adds sweetness and structure.)
£1.50
0.5tspJersey Sea Salt(Flaky sea salt, for sprinkling on top.)
£0.10
1tspVanilla Extract(Enhances the flavor)
£0.20
Total Cost
£6.75
£0.42 per serving
Instructions
- 1.Line an 8x8 inch square baking tin with parchment paper, leaving an overhang on the sides.
- 2.In a heavy-bottomed saucepan, combine the granulated sugar, Jersey milk, and Jersey butter. Heat over medium heat, stirring constantly until the sugar has dissolved.
- 3.Bring the mixture to a boil, stirring occasionally to prevent burning. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 115°C (240°F), known as the soft-ball stage. This usually takes around 15-20 minutes.
- 4.Remove the saucepan from the heat and let it cool for a minute or two. Then, add the chopped white chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
- 5.Gently fold in the Jersey clotted cream, being careful not to overmix. You want to keep some of the clotted cream texture.
- 6.Pour the fudge mixture into the prepared baking tin and spread evenly.
- 7.Sprinkle the Jersey sea salt evenly over the top of the fudge.
- 8.Let the fudge cool completely at room temperature for at least 2-3 hours, or preferably overnight. This allows it to set properly.
- 9.Once the fudge is firm, use the parchment paper overhang to lift it out of the tin. Cut the fudge into squares and serve.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (57g)
248 kcal / 1039 kJ
Carbs
22g
8% of RDA
Fat
17g
24% of RDA
Protein
1g
2% of RDA
Detailed Breakdown
Fibre
0 g
Sugar
22 g
24% of RDA
Sodium
24 mg
1% of RDA
Saturated Fat
11 g
55% of RDA
Chef's Tips
Use a heavy-bottomed saucepan to prevent the fudge from burning.
Stir the mixture constantly while it is boiling to prevent the sugar from crystallizing.
Be careful not to overmix the clotted cream, as this can make the fudge tough.
For a richer flavor, use brown sugar instead of granulated sugar.
Store the fudge in an airtight container at room temperature for up to 5 days.
Cooking Equipment
Heavy-bottomed saucepan
Wooden spoon
8x8 inch square baking tin
Parchment paper
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Jersey Strawberry and Basil Pizza with Balsamic Glaze
45 minutes
Jersey Milk Braised Carrots with Herbs
45 minutes
Jersey Royal Potato & Asparagus Gratin Dauphinois
1 hour 5 minutes
Jersey Royal Potato and Parmesan Croquettes with Truffle Aioli
45 minutes
Jersey Bean and Potato Dumplings with Garlic Herb Butter
55 minutes
Jersey Royal Potato and Asparagus Quiche with Smoked Salmon
60 minutes
Jersey Strawberry and Jersey Milk Panna Cotta with Balsamic Glaze
25 minutes (plus 4 hours chilling)
Jersey Royal Potato and Crab Empanadas with Chipotle Mayo
50 minutes
Jersey Milk and Honey Semifreddo with Fig Jam
35 minutes (plus freezing time)
Jersey Cabbage and Carrot Coleslaw with a Tangy Jersey Royal Potato Dressing
40 minutes
Jersey Royal Potato and Jersey Cabbage Pierogi with Sour Cream and Dill
1 hour 15 minutes
Jersey Royal Potato and Asparagus Quiche with Goats Cheese
1 hour 10 minutes