Candy & Confectionery Recipes > Extra Rich Fudge

How to make extra rich fudge:
In this recipe double or heavy cream is used instead of all milk. In the same way Clotted Cream can be used to make the sort of fudge which is sold in Devon and Cornwall.


2 cups (1lb) granulated sugar
1/2 pint double/heavy cream
4 tablespoons (2oz) butter
3 tablespoons water
1/4 pint milk
chosen flavouring (such as coffee, vanilla extract, almond essence, orange essence, nuts, rum, brandy, dried fruit or chocolate etc.)
(see measure conversions for more information)


- Put all ingredients (except flavouring) into a saucepan.
- Stir over a low heat until sugar is thoroughly dissolved (this is essential) and the butter has melted.
- Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage (see cooking with sugar).
- Remove from the heat and add your flavouring.
- Beat until it begins to thicken and looks cloudy.
- Turn the fudge into a well oiled tin.
- Allow to set and cut in squares.