White Chocolate and Milk Chocolate Clotted Cream Fudges with all your Favourite Treats!
Grease and line a 25cm/10inch tin.
In two pans, one for the white chocolate fudge and one for the milk chocolate, pour the cream, sugar, syrup and vanilla – heat gently, stirring until all the sugar has dissolved.
Bring to the boil and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.
When the mixture is hot enough, remove from the heat and beat until the mixture for about 5 minutes for it to thicken a little!
Near towards the end of the fudge mix thickening, pour in the 100g of whichever flavour chocolate chips and it will melt almost instantly and thicken the mix .
Pour one of the fudge flavours into the tin, and sprinkle over half of the decorations. Carefully pour over the other fudge flavour and then sprinkle the rest of the decorations on – leave to set for a good few hours in a cool place such as on the side – or preferably overnight.
Chop up the pieces into whatever size you like and enjoy! This will last up to two weeks in an airtight container!