Slow Cooker Clotted Cream Fudge Food
SLOW COOKER CLOTTED CREAM FUDGE
Dig out your slow cooker to make some moreish clotted cream fudge. It's easy to make, and makes a great gift for family and friends - just put in little bags and tie with ribbon
Provided by Anna Glover
Time 5h15m
Yield Makes 16 squares
Number Of Ingredients 5
Steps:
- Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it's a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
- Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.
Nutrition Facts : Calories 169 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
SLOW COOKER CLOTTED CREAM FUDGE
This traditional clotted cream fudge made in the slow cooker is delicious. So easy to make and with just a handful of ingredients, it's one you'll be making again and again.
Provided by Donna Wishart
Categories Afternoon Tea Dessert Snack
Number Of Ingredients 4
Steps:
- Add the ingredients to the slow cooker pot or crock pot and cook on high with the lid off.
- Stir every half an hour for four hours until the fudge has become thicker and darkened.
- Remove from the heat and beat until thickened - around 10-15 minutes.
- Pour into a lined dish and put in the fridge to set for at least 4 hours, preferably overnight.
- Cut into cubes and enjoy.
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
- Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
- Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
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