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!
When pouring in the two different fudge flavours it can sometimes just pour in and melt the one below if it is still really hot, so try and spread the mixture whilst you’re pouring rather than in one spot so that it spreads evenly!
You can of course use whatever chocolates in the decoration that you like – but these are my top 3 favourites!
If you find that the fudge isn’t setting properly after a few hours then try storing it in the fridge to set, and it should harden up!
A couple of people who have commented or who are on my Instagram have mentioned that they don’t have access to Clotted Cream because of being in another country for example – I believe that using normal Double Cream would work, or thick cream for example – as long as you beat it enough and it reaches the correct temperature it should work perfectly!
Easter Clotted Cream Fudge!
Amount Per Serving
Calories 79Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.