Yorkshire Cream Fudge

Serves: 36

Prep time: 15 Minutes

Cook time: 25 Minutes

Total time: 40 Minutes

Dietary: No Allergies

Meal type: Dessert

Misc: A Delicious Regional Style Fudge

Occasion: Parties, After Dinner

Author: David Greenwood-Haigh

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

275g Caster Sugar (Fairtrade)
225ml Whipping Cream
100g Golden Syrup
1/2 Teaspoon Vanilla Extract

Method

Step 1
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves.
Step 2
Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F.
Step 3
Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm (8 inch) square tin. Leave for 30 minutes.
Step 4
Mark into squares with a knife and leave until set.
When cool cut into pieces and store in an airtight container