Stem Ginger and Clotted Cream Fudge

People seem to fall into two camps on the subject of fudge – those who like the granular, crumbly type, and those who like it smooth. I fall into the latter camp, so this is a really creamy, smooth fudge, with plenty of chopped stem ginger to cut through the sweetness and bring some warmth to it.

Stem Ginger and Clotted Cream Fudge

  • Servings: 15
  • Difficulty: easy
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Makes an 8 inch x 8 inch square (I use a brownie tin)


  • 100g unsalted butter
  • 550g caster sugar
  • 120g golden syrup
  • 80ml syrup from the jar of stem ginger
  • 140g clotted cream
  • 200ml double cream
  • Pinch salt
  • 140g stem ginger, finely chopped


  • Put everything except for the chopped ginger and salt into a heavy saucepan and set over a gentle heat. Line an 8 inch x 8 inch brownie tin with non-stick parchment. Heat the contents of the pan, stirring very frequently, until it reaches 118’c (you need a sugar thermometer for this) It will take a good while to get to 118’c, so be patient, and bear with it.
  • Take it off the heat and beat in the salt. Keep beating it vigorously for a good 5-10 minutes until it thickens and starts to lose its shine. At that point, stir in the chopped stem ginger, then turn it into the lined tin, spread it evenly and leave it to set – ideally overnight at room temp. Cut into squares and store in an airtight container.