Clotted Cream vanilla fudge (Soft & Creamy)

Clotted Cream vanilla fudge (Soft & Creamy) Ingredients 275g caster sugar 100g golden syrup 1 x 227g tub Cornish Clotted Cream ½ tsp vanilla essence Method (1) Grease a 20cm tin (2) Place all the ingredients in a large saucepan and heat gently/slowly, stirring until sugar dissolves. Bring to the boil, cover and boil for 3-4 minutes. (3) Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. (4) Remove from the heat and beat or whisk it until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. store in an airtight container. our YouTube cooking channel    / @crazybake   our Facebook cooking like page   / crazybake123   our cooking Instagram page https://www.instagram.com/crazbake/?h... crazybake Email crazybake123@outlook.com