Hello Steve! Thank you fpr this wonderful recipe. I discovered it about a month ago and have already produced 20kg of different types of fudge based on this recipe's sugar-milk ratio with whipping cream, mascarpone, creme double, creme fraiche always pjtting the fat percentage up to about 55% by adding butter. The taste and texture is fantastic if you don't overcook it and make sure every thing mixes fine which can be an issue with mascarpone. There is only one thing that I would like to change because I want to try selling it in my shop. Haw does ist get a bit harder/ not melting so quick. It's beautiful on your tongue but really difficult to handle if not refrigerated. Is it about the fat in the milk portion? The ratio of sugar/milk? Tried to cook it to a higher temp. but that doesnt do the trick as taste and tdxture suffers. Do you have some advice? THANK YOU!!! Stefan
It's Tricky Stefan if you look at my Fudge at 6:00, that is the way good fudge should be, I have been to high quality Fudge shops and they sell it just like that, smooth and putty like, the thing to remember is that if you want to sell Quality Fudge, you want your customers to like it the way we do. Trying to firm it up is what made shop bought fudge so rubbish in comparison. I think you are concentrating on the wrong area (just my thoughts) spend that time thinking how you can stop the fudge getting to warm to handle and sell fudge that will have people say Wow! Does that make sense?? Otherwise, reduce the fat and increase the sugar temp and sell whatever it is that you make :o) Toffee Fudge or Slab Cake.. Here is some food for thought.. www.plymouthherald.co.uk/roly-s-fudge-turns-30/story-30201877-detail/whatson/story.html
Hi, Steve! Thank you for taking your time to answer that quick. It makes sense completely. If thats they quality fudge should be, then let it be like this. We don´t have quality fudge stores over here so i simply don´t know. Thought I was doing s.th. wrong. Thank you for your advice. Highly appreciated!!!
Made this for the first time today - worked perfectly! The instructions were really easy to follow and the fudge is smooth and delicious. For anyone worried about all the stirring like I was, it's only the last 2-3 minutes that require a decent amount of effort. Before that the mixture is very liquid and easy to manage
Steve, you are a cruel, cruel man! I just looked up fudge recipes..I came across your clotted cream one and watched it all the way through, at midnight, I now have this urge to make fudge... Thank god its shopping tomorrow, I’ll be buying the ingredients.
I’ve made this half a dozen times for friends and family and every single time someone’s taken a bite - especially their first bite trying it - I have been told, literally, by every single person that I should open up a fudge business and sell it. This recipe is incredible!
mmmhhh, what a fantastic recipe. After living 9 years in the UK and having moved back to Switzerland I missed so much handmade English fudge and clotted cream. Both I made now and I'm so delighted with the result, I'm sure my family will love me just this little more now :) Thanks for sharing
Made this yesterday without a thermometer, it came out absolutely great. Waited until it got 2 shades darker - so about 10 minutes - and just start stirring :) Folded it in half like you did as well, i think that's the right call so you get nice beefy fudge cubes.
Steve, thank you so much for this fudge recipe. The moment I tasted it, a flashback happened. There I was, in front of the Christmas goodie table. Stealing a piece of my grandmas fudge. It was so scrumptious. I have tried to capture that rich yummy goodness over the years. I wasn't able to. That is until I made the clotted cream fudge. Oh I thank the Good Lord, I do for you. Thank you again.💖💕
Thank you for this recipe. It is the best behaved fudge I've ever made! Didn't stick to the sides of the pan, set when it should and turned out nicely! I did have a small team of grandchildren to help with the stirring, which I recommend!
Hello Steve! I made this glorious fudge last night using twice your quantities. Instead of clotted cream, I used the equivalent amount of double cream, shutting the heat upon reaching 116 degrees Celsius. After leaving it to set overnight in the fridge, I cut it up into cubes an hour ago. I completely agree with your opinion of it - its unctuous, smooth and utterly delicious. Your term putty-like, aptly describes the texture: slightly greasy and yielding to pressure. You are lucky to have a wife/partner, who is as accomplished a seamstress as you are a cook. Your Harlequin chef's jacket is a beautiful design and fits you perfectly. Thank you for uploading and all the best!
Thank you so much for your kind comments. I am pleased you approve. I am lucky indeed to have a girl who is is one in a Million, however Michele does not make my Coats, although she could.. :o) Have a great day. Steve
Never made fudge before so this was my first go and I used your recipe. Absolutely fabulous first attempt, although my arm is killing me. I added caramel instead of vanilla and it tasted lovely. Thanks for the video Steve x
I made this today for the first time and it was devine. First time making fudge in fact. I will definitely be making this one again just before Christmas as gifts. Thanks foe sharing.
Two things Lois. 1 If it gets much higher than the Temps I say then it will go beyond soft ball and get too hard and a little more caramelized . 2. It's important to mix continually until it cools to get the graininess needed for fudge. Hope that helps some :) Steve
I made the clotted cream yesterday and turned it into clotted cream fudge today! The whole process was simple and easy and as Steve said "Oh the aroma!" The kitchen smells just fantastic :-)
Love your videos thanks. Clotted cream was great. I did find that my fudge did not taste as smooth as I hoped. What I found was it is important to cool to about 115F before stiring, this prevents large sugar crystals from forming. I could add some water, reboil then I fixed it. It now tastes great.
Can't wait to try your clotted cream and fudge recipes. I fell in love with clotted cream during a trip to London and just as you stated, nothing compares to homemade.
Well, the the fudge was a success. I did omit the vanilla and used about a cup of semi-sweet chocolate chips. Thanks again. You're my new favorite channel.
Thanks for your help Steve, Fudge has now been rescued, thanks to your advice. It's cooled down in Adelaide so I continued my fudge cooking on the stove. Have to say, the fudge is fantastic, as I remember walking along cobbled streets in Cornwall, eating a packet of clotted cream fudge all to myself and not feeling any guilt after. Love watching your videos, I'm making Falafel and salad today for dinner, they look great so looking forward to dinner. Keep cool and thanks for great video's. Cheers, Sandy.
Thanks for the great comments Sandy. Me too, I remember indulging in a little clotted cream fudge in Ilfracombe not so long ago, nothing beats a bit of west country Fudge, does it :o) Much Cooler today too. Have a great Day Steve
League City Texas USA loves this video. Going to have to learn how to make clotted cream. I will watch your video on how to do that. Thank you for all you do.
Thanks Doreen. Congrats of 55 Years. No better no LOL Mrs Steves Kitchen might not let me accept. Your never too old for anything, in my books ;o) Steve
Did the fudge today, it turned out very good, I did add in some nuts to part and white chocolate and dried cranberries to another part, wish I can post pics. Thank you 🙏🏾
HI STEVE. i made your clotted cream fudge it was lovely turned out a treat. i got to thinking about my mother giving us malt on a spoon and it being a syrup so i went to the health shop and bought a jar much cheaper than golden syrup £1.99 i asked if i could use it instead and she said yes. its good for colds apparently so i made the fudge with it and it was faster than the golden syrup and i tasted it. wow it was also lovely i did add a little vanilla and you can still taste the malt. she said try some of my other syrups as a substitute like maple syrup and i said i will next time i make it. i have made it for my grand kids it is very firm and took less time to boil
Nice, I used to have that same Malt on a Spoon, I love it even to this day. If you even make a Home Brew, you'll know that the Malt they use is brewing is very similar and I always have a spoon full.. Thanks for sharing..
@@Steve-Owens your welcome Steve but i'm not sharing the fudge. that's been claimed by the grand children. it was the first time i ever made tablet and fudge in my life. i boiled it on the lowest heat possible.
HI AGAIN STEVE. iv'e found a new recipe for Scottish tablet by mistake i made your clotted cream fudge again and thought i would try something different and use brown sugar instead of caster sugar this time. and instead of being fudge it turned out to be tablet i used maple syrup brown sugar and clotted cream. its the most fantastic tablet ever. so iv'e called it Clottish tablet.
i made this clotted cream fudge for my grand kids. this time i thought i would try a little different version of it by adding maple syrup instead and brown sugar instead. and this time it turned out not to be fudge but by mistake a new recipe for Scottish tablet. much nicer than the Scottish tablet i make for them. so i call it Clottish tablet.
Steve thank you! Omg, Devon heaven in my kitchen! perfect texture, 😋 This will now be my go to special treat for special occassions, for special people 😊
Yes it would work Anne. Just on a nice slow speed until it gets Matt finished and thick. I just made some more and did just that. My arm was ready to drop off in this one LOL. You can dip the saucepan in cold water but I think the slow cool makes better fudge ;o) Thanks Steve
Hello Steve, Just tried the fudge and it came out great...not as thick as yours because I kept eating it even as it was cooking and also in the stirring process:) The one thing I did different from the recipe was that I used my kitchen aid stand mixer with the dough hook to do the stirring. I have arthritis in my hands, so the stirring I knew was going to be a challenge. It worked perfectly for me! Thanks so much for sharing your knowledge and time with all of us. Pam from Michigan
You're making my mouth water Steve. Looks simple enough to make. I agree the stirring at the end could be hard enough, especially for an older person. I'm a new subscriber and really enjoying your videos. 👍
Can't believe the excitement in my voice as I was telling my husband about your videos of clotted cream and your fudge. It was totally by accident I came across your videos. You have a great talent Steve. 👍🤩
We love Scotland. The only place we haven't been is the Highlands. Furthest we've been is Inverness but we'd like to go further up. Our son lives in Ayrshire. 😁
Dear god! I was subscribed before the words “clotted cream” left your mouth. Can’t wait to try both recipes. Just hope I can manage to keep some clotted cream for the fudge. 😇
Great recipes!! And great technique -really enjoy watching your videos and watching you shine at doing what you obviously love to do...good old golden syrup, in Australia its nick named Cocky's joy.. ( A cocky being slang for a farmer) bread or damper, which is like scone dough and Golden syrup for lunch out in the paddocks with a billy of tea) Many thanks.
Thank you Sue, I have lived in Oz a Fair Time and I hadn't heard that term, even talking to many chefs and home cooks, That is just delightful to know, thanks for sharing, I am learning a lot about Australian Food history, Cocky's Joy.. Noted 👨🏼🌾
Hi Steve, this morning i tried your recipe and it turned out awesome. I did exactly as to what you demonstrated only thing is i used a hand mix instead of a spoon after it was taken off the heat and it was less effort :-). I have posted the picture on google plus. Thank you very much for all your lovely videos. Infact I have made a board on Pinterest too with all your videos.
Wow, I am blown away. You could make this into chocolate fudge, and peanut butter fudge, add nuts and or dried fruit. Ugh, my sugar just shot up! Sometimes I think you are too sweet for this old lady. Wonder how we would make this out of stevia, lol!??!
Thank you Steve for the recipe and the lovely video, i had lost my Mum's recipe for fudge and its very similar to this one, the evaporated milk fudge not really my liking. LOVED the Steve timer!! very cute xx
Thanks so much for your advice on my Fudge not setting properly, thank goodness it can be saved. Too hot in Adelaide tonight so tomorrow, I will get it back on the stove and save it so I can enjoy. Cheers, Sandy :)
What a lovely gift it makes too. You could run a little chocolate over it as I did or I did see once a little gold leaf on top, wow that looked crazy exotic LOL. I'm getting carried away.... But honestly anyone would be please to have it as a gift :o) Thanks Steve
Absolutely beautiful. I made it for some friends and then had to make it again three times more for some other friends. I also tried replacing the vanilla for amaretto or Disarano and strong black coffee. Also lovely
You could do all those things Sharon but this fudge tastes so good naked, I wouldn't like to spoil it with other flavors. But the choices are endless as you say. I don't know about making fudge with Stevia?? Did you see I got my plant in the last smoothie video. It's taken well. I need it to grow a bit before I can start removing leaves but my they are sweet :-) Steve
Oh my goodness! Now steve you know I don't eat this kind of thing but if you lived next door I'd be over there now stealing some off you! That looks sensational. Drool I've got cravings big time now. Yummo
Very interesting. Clotted cream is delicious. I did not know that fudge could be made without chocolate, maybe that's an American thing? I'll give this a try.
Good to know. Cause when I was watching this originally, I started getting tired just watching the pot being stirred over the flame when the spoon didn't have much resistance. But I kept telling myself you'll be able to do it Anne. But then that cooling phase stirring started and the fudge was getting thicker and thicker I felt my hope dwindling fast. The mixer will help. It looks so damn good it would be a crime not to make it.
I love fudge, but only if it's good quality fudge like this seems to be. I've never had clotted cream fudge, but the texture looks exactly like Mackinac Island fudge, the smoothest, creamiest fudge I've had to date, and my standard for judging other fudges. I really need to try your recipe!
I'm so excited! With your recipe for golden syrup and the one for clotted cream this will be almost totally hand made ( I don't suppose you have a recipe for making sugar itself? haha). What a great gift for special friends. Thank you for taking the mystery out of fudge making :)
Just made my first lot of fudge, it is awesome and the family love it! Thank you so much, it tastes so much better than the really expensive 'authentic' stuff we've bought on holiday :o)
Oh wow, this fudge looks absolutely scrumptious!! Will try the clotted cream & this awesome looking fudge...& i will have to but a candy thermometer because i am going to follow both recipes exactly 🧡 Thank you for sharing this with us, i have a feeling this will be my first taste of gourmet fudge...i hope it turns out like yours...😍🥂 heres to you & yours Merry Christmas!!
Thanks for sharing your knowledge, Steve! I want to try this recipe. I made clotted cream: I made myself the heavy cream using fresh cow milk from a nearby farm and a cream separator machine, then I followed your recipe. The clotted cream is great but only the upper half of it was real clotted cream and the lower half became cooking cream (which is great because I use a lot of that for Carbonara sauce and other dishes which I love so much). However, packed heavy cream we can buy from shops is already pasteurized/UHT treated and probably it also has some additives and maybe because of these all of it goes into clotted cream like in your video. Clotted cream, even if is not at all the same thing as Wikipedia claims, has some similarities with Turkish kaymak (which I also make whenever I can find raw buffalo milk, so not very often - cow milk also works but it's not the same flavor and productivity). OK, so, as I said, I'm thinking to try this fudge recipe. I have one question, due to comfort reasons: do you think it would be OK if , instead or hand stir, I will use a Kitchen Aid planetary mixer on its lowest speed (that is really slow)? Thank you again and greetings from Romania!
Just saw your post... sorry if I'm too late in answering... yes! you can use a planetary mixer for the cooling/stretching part... I put the mixer on the lowest setting and let it go until the fudge turned matte in appearance. It was beautifully creamy fudge! Good luck -- Steve's recipe is wonderful! I had guests at my US bistro who were from Devon and they said it was spot on.
Wrote a reply Angie, forgot to hit send and then came back a few hors later and refreshed the page DOH! Gone! LOL Any way you would have to be fast, they were gone so quick :( I am sorry to be tempting you off the good path. These were good though Angie they just melted in your mouth, Heaven. Have a great evening... Steve
i made this today and. I sprinkled a bit of sea salt over the top. The texture wasnt really like fudge, it was more chewy because I didnt stir it enough after it came off the heat as my arm was starting to hurt lol. Still tasted great though
taurus27199 I have to admit I shared the stirring :o) It is a real work out so I don't blame you, The trick is to relax the arm and not go too fast, like peddling a bike and then it seems easier, Any way I am pleased you made it, Thanks for sharing. Steve
Steve's Kitchen Thank you, my mixer is a Kenwood Chef model with a steel bowl and the K beater is also metal, the motor is 800w (I think) and copper wound and none of the parts that connect to the beater are plastic so it shouldn't conduct enough heat to harm it, I don't think my hand mixer would handle it.
Hello Steve! Thank you fpr this wonderful recipe. I discovered it about a month ago and have already produced 20kg of different types of fudge based on this recipe's sugar-milk ratio with whipping cream, mascarpone, creme double, creme fraiche always pjtting the fat percentage up to about 55% by adding butter. The taste and texture is fantastic if you don't overcook it and make sure every thing mixes fine which can be an issue with mascarpone. There is only one thing that I would like to change because I want to try selling it in my shop. Haw does ist get a bit harder/ not melting so quick. It's beautiful on your tongue but really difficult to handle if not refrigerated. Is it about the fat in the milk portion? The ratio of sugar/milk? Tried to cook it to a higher temp. but that doesnt do the trick as taste and tdxture suffers. Do you have some advice? THANK YOU!!! Stefan
It's Tricky Stefan if you look at my Fudge at 6:00, that is the way good fudge should be, I have been to high quality Fudge shops and they sell it just like that, smooth and putty like, the thing to remember is that if you want to sell Quality Fudge, you want your customers to like it the way we do. Trying to firm it up is what made shop bought fudge so rubbish in comparison. I think you are concentrating on the wrong area (just my thoughts) spend that time thinking how you can stop the fudge getting to warm to handle and sell fudge that will have people say Wow! Does that make sense??
Otherwise, reduce the fat and increase the sugar temp and sell whatever it is that you make :o) Toffee Fudge or Slab Cake..
Here is some food for thought.. www.plymouthherald.co.uk/roly-s-fudge-turns-30/story-30201877-detail/whatson/story.html
Hi, Steve! Thank you for taking your time to answer that quick. It makes sense completely. If thats they quality fudge should be, then let it be like this. We don´t have quality fudge stores over here so i simply don´t know. Thought I was doing s.th. wrong. Thank you for your advice. Highly appreciated!!!
No worries Good luck and look at a store Roly's as a good model, perhaps ;o)
Steve's Kitchen e
"Sniff...SnifFFF, the smell is just fantastic, you could wear that as an aftershave..'. SUBSCRIBED.
Welcome :)
Made this for the first time today - worked perfectly! The instructions were really easy to follow and the fudge is smooth and delicious. For anyone worried about all the stirring like I was, it's only the last 2-3 minutes that require a decent amount of effort. Before that the mixture is very liquid and easy to manage
Thanks Nadine.. enjoy 😉👍
Fudge. Got to be my all time (from a child to the present day) favourite confectionery sweet treat!
Mine too!
Steve, you are a cruel, cruel man! I just looked up fudge recipes..I came across your clotted cream one and watched it all the way through, at midnight, I now have this urge to make fudge...
Thank god its shopping tomorrow, I’ll be buying the ingredients.
Thanks Enjoy
And please follow our travel videos of you like that is... Steve
I’ve made this half a dozen times for friends and family and every single time someone’s taken a bite - especially their first bite trying it - I have been told, literally, by every single person that I should open up a fudge business and sell it. This recipe is incredible!
Nice Dave.. Maybe you should.
@@Steve-Owens one day!
I love fudge and with the clotted cream it is even better.
I love how enthusiastic he is and positive😄
My goodness- I'm sitting here drooling! That texture looks sublime; I have GOT to try this.
Thanks.
Send me a pic if you do make it 😃
I'd be glad to.
8~)
mmmhhh, what a fantastic recipe. After living 9 years in the UK and having moved back to Switzerland I missed so much handmade English fudge and clotted cream. Both I made now and I'm so delighted with the result, I'm sure my family will love me just this little more now :)
Thanks for sharing
Well thank you for sharing that with us Simone.. :o)
Steve
Made this yesterday without a thermometer, it came out absolutely great. Waited until it got 2 shades darker - so about 10 minutes - and just start stirring :) Folded it in half like you did as well, i think that's the right call so you get nice beefy fudge cubes.
Great to hear!
Steve, thank you so much for this fudge recipe. The moment I tasted it, a flashback happened. There I was, in front of the Christmas goodie table. Stealing a piece of my grandmas fudge. It was so scrumptious. I have tried to capture that rich yummy goodness over the years. I wasn't able to. That is until I made the clotted cream fudge. Oh I thank the Good Lord, I do for you. Thank you again.💖💕
So lovely to hear that Linda, have a wonderful week.. Steve
Hi from an ex-pat now in NZ. The last time I had this fudge was in early '80s on a school trip! Never forgotten how delicious it was. ☺️
Great to hear Dee.. 👍🏻
Thank you for this recipe. It is the best behaved fudge I've ever made! Didn't stick to the sides of the pan, set when it should and turned out nicely! I did have a small team of grandchildren to help with the stirring, which I recommend!
Thank you for sharing that with me.. Great use of the Grandchildren.. :)
Hello Steve! I made this glorious fudge last night using twice your quantities. Instead of clotted cream, I used the equivalent amount of double cream, shutting the heat upon reaching 116 degrees Celsius. After leaving it to set overnight in the fridge, I cut it up into cubes an hour ago. I completely agree with your opinion of it - its unctuous, smooth and utterly delicious. Your term putty-like, aptly describes the texture: slightly greasy and yielding to pressure.
You are lucky to have a wife/partner, who is as accomplished a seamstress as you are a cook. Your Harlequin chef's jacket is a beautiful design and fits you perfectly. Thank you for uploading and all the best!
Thank you so much for your kind comments. I am pleased you approve. I am lucky indeed to have a girl who is is one in a Million, however Michele does not make my Coats, although she could.. :o) Have a great day. Steve
OH MY GOODNESS!! I am in serious need of this ASAP! I can only imagine how delightful these must be.
Ishan Nogor They were so good Ishan.. Thanks
Steve
Never made fudge before so this was my first go and I used your recipe. Absolutely fabulous first attempt, although my arm is killing me. I added caramel instead of vanilla and it tasted lovely. Thanks for the video Steve x
Thanks Tracey but think of the wonderful muscles you are developing :o)
Steve
I made this today for the first time and it was devine. First time making fudge in fact. I will definitely be making this one again just before Christmas as gifts. Thanks foe sharing.
Two things Lois. 1 If it gets much higher than the Temps I say then it will go beyond soft ball and get too hard and a little more caramelized . 2. It's important to mix continually until it cools to get the graininess needed for fudge. Hope that helps some :)
Steve
I made the clotted cream yesterday and turned it into clotted cream fudge today! The whole process was simple and easy and as Steve said "Oh the aroma!" The kitchen smells just fantastic :-)
Well it's great that you made the clotted cream and the fudge. It does smell good doesn't it!
Steve, it is absolutely yum!
David Ralston-Bryce Thanks
Love your videos thanks. Clotted cream was great. I did find that my fudge did not taste as smooth as I hoped. What I found was it is important to cool to about 115F before stiring, this prevents large sugar crystals from forming. I could add some water, reboil then I fixed it. It now tastes great.
Glad you tried it Steve. and I am glad you had the whits to bring it back the way you like it. Thanks for your kind words
Steve
Thanks Steve. Great recipe and very clear video!
Glad it was helpful!
Can't wait to try your clotted cream and fudge recipes. I fell in love with clotted cream during a trip to London and just as you stated, nothing compares to homemade.
Thanks Cheryl :o)
I'm from cornwall in England now living in the states and I miss clotted cream and cornish fudge daily.
+Matthew Jacobs I miss it too, so I had to make it, it's so good..
Steve
Thanks Steve. I am now a cornishman who can make clotted cream fudge. Just put mine in the fridge 😁
Welcome 😀
Well, the the fudge was a success. I did omit the vanilla and used about a cup of semi-sweet chocolate chips. Thanks again. You're my new favorite channel.
Annette Hargan Well that's nice Annette :o) I like being your new Favourite Channel NFC :o)
Steve
Thanks for your help Steve, Fudge has now been rescued, thanks to your advice. It's cooled down in Adelaide so I continued my fudge cooking on the stove. Have to say, the fudge is fantastic, as I remember walking along cobbled streets in Cornwall, eating a packet of clotted cream fudge all to myself and not feeling any guilt after. Love watching your videos, I'm making Falafel and salad today for dinner, they look great so looking forward to dinner. Keep cool and thanks for great video's. Cheers, Sandy.
Thanks for the great comments Sandy. Me too, I remember indulging in a little clotted cream fudge in Ilfracombe not so long ago, nothing beats a bit of west country Fudge, does it :o)
Much Cooler today too. Have a great Day
Steve
League City Texas USA loves this video. Going to have to learn how to make clotted cream. I will watch your video on how to do that. Thank you for all you do.
Thanks for that :o) Careful you read the many Notes below the Video when making the Clotted Cream. :)
Steve
Fatty.
Mouth watering I am definitely make these as gifts, once I have gone grocery shopping this week. Thanks for a really good video.
beadydani No Problem :o)
I just hit the "Subscribe" button. LOVE The Clotted Cream Vid ... and now THIS ! Fantastic .
Hi Andrea, Huge welcome..
Thanks Doreen. Congrats of 55 Years. No better no LOL Mrs Steves Kitchen might not let me accept. Your never too old for anything, in my books ;o)
Steve
always use this recipe it makes the best fudge. I substituted the clotted cream for extra thick cream and it taste just as nice x
+Simon Wood That'll work well Simon.. Thanks for saying.
Did the fudge today, it turned out very good, I did add in some nuts to part and white chocolate and dried cranberries to another part, wish I can post pics. Thank you 🙏🏾
Sounds lovely Sarah 👍
If you have the chance to Join us for a Live Chat, Q&A from India tomorrow, please do so.. the link is here - ruclips.net/video/UtdtV1kt4p0/видео.html
Thank you Steve! I remember my mother talking about clotted cream but never had it. will give both recipes a try!
Enjoy Faye, I hope you do :o)
That looks lush.
Suds P Lush :) Thanks
Steve
HI STEVE. i made your clotted cream fudge it was lovely turned out a treat. i got to thinking about my mother giving us malt on a spoon and it being a syrup so i went to the health shop and bought a jar much cheaper than golden syrup £1.99 i asked if i could use it instead and she said yes. its good for colds apparently so i made the fudge with it and it was faster than the golden syrup and i tasted it. wow it was also lovely i did add a little vanilla and you can still taste the malt. she said try some of my other syrups as a substitute like maple syrup and i said i will next time i make it. i have made it for my grand kids it is very firm and took less time to boil
Nice, I used to have that same Malt on a Spoon, I love it even to this day. If you even make a Home Brew, you'll know that the Malt they use is brewing is very similar and I always have a spoon full.. Thanks for sharing..
@@Steve-Owens your welcome Steve but i'm not sharing the fudge. that's been claimed by the grand children. it was the first time i ever made tablet and fudge in my life. i boiled it on the lowest heat possible.
:o) 👍
HI AGAIN STEVE. iv'e found a new recipe for Scottish tablet by mistake i made your clotted cream fudge again and thought i would try something different and use brown sugar instead of caster sugar this time. and instead of being fudge it turned out to be tablet i used maple syrup brown sugar and clotted cream. its the most fantastic tablet ever. so iv'e called it Clottish tablet.
I've never heard of clotted cream before a couple weeks ago. I'm totally intrigued.
i made this clotted cream fudge for my grand kids. this time i thought i would try a little different version of it by adding maple syrup instead and brown sugar instead. and this time it turned out not to be fudge but by mistake a new recipe for Scottish tablet. much nicer than the Scottish tablet i make for them. so i call it Clottish tablet.
That looks Gooooorgeousss. What an amazing channel.
Steve thank you! Omg, Devon heaven in my kitchen! perfect texture, 😋 This will now be my go to special treat for special occassions, for special people 😊
Yes it would work Anne. Just on a nice slow speed until it gets Matt finished and thick. I just made some more and did just that. My arm was ready to drop off in this one LOL. You can dip the saucepan in cold water but I think the slow cool makes better fudge ;o)
Thanks
Steve
Hello Steve,
Just tried the fudge and it came out great...not as thick as yours because I kept eating it even as it was cooking and also in the stirring process:)
The one thing I did different from the recipe was that I used my kitchen aid stand mixer with the dough hook to do the stirring.
I have arthritis in my hands, so the stirring I knew was going to be a challenge.
It worked perfectly for me!
Thanks so much for sharing your knowledge and time with all of us.
Pam from Michigan
Love your videos Steve, also I'm a Brit in the USA so thanks for the conversions, they really help! :-)
sharplle Thanks Sharplle, I am glad to hear that.
I just made this, it turned out super great. Thank You for sharing 👍🏻
Thank you..
You're making my mouth water Steve. Looks simple enough to make. I agree the stirring at the end could be hard enough, especially for an older person. I'm a new subscriber and really enjoying your videos. 👍
Welcome Liz are you watching our adventure?
Can't believe the excitement in my voice as I was telling my husband about your videos of clotted cream and your fudge. It was totally by accident I came across your videos. You have a great talent Steve. 👍🤩
Thank you. I am writing this camped overlooking loch Ness. Hope you'll enjoy our walks too..
We love Scotland. The only place we haven't been is the Highlands. Furthest we've been is Inverness but we'd like to go further up. Our son lives in Ayrshire. 😁
Just love your videos l will have to make the clotted cream and fudge
Thanks John ,...👍🏼
Looks like i know what im doing tomorrow.... that fudge looked amazing
Dear god! I was subscribed before the words “clotted cream” left your mouth. Can’t wait to try both recipes. Just hope I can manage to keep some clotted cream for the fudge. 😇
Welcome, I do hope you enjoy the new Travel Videos..
4:31 I am *never* satisfied with the amount of fudge I get out of the saucepan - NEVER! Thanks for the incredible recipe~
Me either :o)
I so need to try this 😃 and the clotted cream
+jackie worthington 😜Thanks Jackie
thanks Steve just saw Recipe for Clotted cream. :)
:o) Well spotted, hope you get chance to make both :)
My only problem with this recipe is you have to give up the clotted cream to get the fudge.
I hear you.. But it is worth it, sort of.. Hobsons Choice.. :)
We made this fudge today and its great!! Tastes just like it did when i had it in Cornwall definitely recommend the recipe!!
I think I will have to give this a go. Thanks for this recipe.
I enjoyed watching this, thanks. It looks great!
Oh I am so so going to make this YUUUUUMMMM. Thanks for the tutorial
Thank you for saying
Steve
I made this fudge it is awesome and delicious thanks Steve xx
Great recipes!! And great technique -really enjoy watching your videos and watching you shine at doing what you obviously love to do...good old golden syrup, in Australia its nick named Cocky's joy.. ( A cocky being slang for a farmer) bread or damper, which is like scone dough and Golden syrup for lunch out in the paddocks with a billy of tea) Many thanks.
Thank you Sue, I have lived in Oz a Fair Time and I hadn't heard that term, even talking to many chefs and home cooks, That is just delightful to know, thanks for sharing, I am learning a lot about Australian Food history, Cocky's Joy.. Noted 👨🏼🌾
Brilliant Steve!!!!! Thank you!
Thanks Charles.
Hi Steve, this morning i tried your recipe and it turned out awesome. I did exactly as to what you demonstrated only thing is i used a hand mix instead of a spoon after it was taken off the heat and it was less effort :-). I have posted the picture on google plus. Thank you very much for all your lovely videos. Infact I have made a board on Pinterest too with all your videos.
Oceanic Blues :) so kind of you to say that, it makes me proud. Where is the board? I will take a look. Thanks
Steve
:o) I agree, the mixer makes it a whole lot easier, I demonstrate without in case some haven't got one :) Thanks a bunch
Steve
www.pinterest.com/oceanicblues1/steves-kitchen/
Thank you! I am going to make this for gifts !
Merry Christmas Steve. Thank you for all the great things you share.
Thanks Winnie.. ;o)
Looks delicious!! Will be trying this recipe!
Wow, I am blown away. You could make this into chocolate fudge, and peanut butter fudge, add nuts and or dried fruit. Ugh, my sugar just shot up! Sometimes I think you are too sweet for this old lady. Wonder how we would make this out of stevia, lol!??!
I'm drooling...
Lol, thank you for adding Cornwall to the title, I was about to complain! :D
Thank you Steve for the recipe and the lovely video, i had lost my Mum's recipe for fudge and its very similar to this one, the evaporated milk fudge not really my liking. LOVED the Steve timer!! very cute xx
Thanks so much for your advice on my Fudge not setting properly, thank goodness it can be saved. Too hot in Adelaide tonight so tomorrow, I will get it back on the stove and save it so I can enjoy. Cheers, Sandy :)
Hot here too Sandy, Melbourne... Hitting late 30's might even be over 40 tomorrow, you could just cook the fudge on the pavement :o)
Wow good job! 😍🌹🌹🌹
my pleasure Steve
:o)
Do.. It really is great tasting. Thanks
Steve
love your recipes there great
Thank you Patrick 👍
What a lovely gift it makes too. You could run a little chocolate over it as I did or I did see once a little gold leaf on top, wow that looked crazy exotic LOL. I'm getting carried away.... But honestly anyone would be please to have it as a gift :o)
Thanks
Steve
I need smella vision! That looks sooo yummy and I bet it smells heavenly..
It was, trust me and the Smellavision of course.
Absolutely beautiful. I made it for some friends and then had to make it again three times more for some other friends.
I also tried replacing the vanilla for amaretto or Disarano and strong black coffee. Also lovely
Rachel Riisnaes Thanks Rachel, they are some great variations, thanks for sharing.
Steve
Oh my goodness!!!! That looks so good :o
You could do all those things Sharon but this fudge tastes so good naked, I wouldn't like to spoil it with other flavors. But the choices are endless as you say. I don't know about making fudge with Stevia?? Did you see I got my plant in the last smoothie video. It's taken well. I need it to grow a bit before I can start removing leaves but my they are sweet :-)
Steve
Oh my goodness! Now steve you know I don't eat this kind of thing but if you lived next door I'd be over there now stealing some off you! That looks sensational. Drool I've got cravings big time now. Yummo
Wow, that just looks awesome. I'm making candy for Christmas and this will be one I make. Thanks for sharing this recipe. :)
+Deborah Reinhold You'll struggle to keep them ;o) have fun that's the main thing..
Very interesting. Clotted cream is delicious. I did not know that fudge could be made without chocolate, maybe that's an American thing? I'll give this a try.
Fudge should never be made with chocolate, that's not really fudge.. thank you. 👍👍
I just found your channel and its great so I'm subscribing!
Callum Higgins Welcome on board Callum
ur hot
Good to know. Cause when I was watching this originally, I started getting tired just watching the pot being stirred over the flame when the spoon didn't have much resistance. But I kept telling myself you'll be able to do it Anne. But then that cooling phase stirring started and the fudge was getting thicker and thicker I felt my hope dwindling fast.
The mixer will help. It looks so damn good it would be a crime not to make it.
I love fudge, but only if it's good quality fudge like this seems to be. I've never had clotted cream fudge, but the texture looks exactly like Mackinac Island fudge, the smoothest, creamiest fudge I've had to date, and my standard for judging other fudges. I really need to try your recipe!
I too love fudge, great fudge to hard to turn down, Thanks for saying.
Hi Steve another amazing recipe :) I have to try this, it looks yummy :)
Subscribed! My mouth is watering! So hungry now!
Molli Horan Welcome Molli
Steve
Just discovered your channel! Instantly subbed!
Thanks, Welcome to the channel hope you enjoy the journey.
Steve
I'm so excited! With your recipe for golden syrup and the one for clotted cream this will be almost totally hand made ( I don't suppose you have a recipe for making sugar itself? haha). What a great gift for special friends. Thank you for taking the mystery out of fudge making :)
Thank for dropping in and saying.. ;o)
Just made my first lot of fudge, it is awesome and the family love it! Thank you so much, it tastes so much better than the really expensive 'authentic' stuff we've bought on holiday :o)
Nice,thank you
I'd liked too try this one, even though I'm not a fan of Fudge, i'll try it :)...
Thanks for saying, Well I hope you do it is really a nice fudge. Have a great weekend
Steve
Oh wow, this fudge looks absolutely scrumptious!! Will try the clotted cream & this awesome looking fudge...& i will have to but a candy thermometer because i am going to follow both recipes exactly 🧡 Thank you for sharing this with us, i have a feeling this will be my first taste of gourmet fudge...i hope it turns out like yours...😍🥂 heres to you & yours Merry Christmas!!
Great video. Will certainly try it. As for sound quality, all ok here? Can hear you loud and clear
Excellent video, might try this myself. Subscribed and Liked!
Thanks Gareth..
Thanks for sharing your knowledge, Steve! I want to try this recipe. I made clotted cream: I made myself the heavy cream using fresh cow milk from a nearby farm and a cream separator machine, then I followed your recipe. The clotted cream is great but only the upper half of it was real clotted cream and the lower half became cooking cream (which is great because I use a lot of that for Carbonara sauce and other dishes which I love so much). However, packed heavy cream we can buy from shops is already pasteurized/UHT treated and probably it also has some additives and maybe because of these all of it goes into clotted cream like in your video. Clotted cream, even if is not at all the same thing as Wikipedia claims, has some similarities with Turkish kaymak (which I also make whenever I can find raw buffalo milk, so not very often - cow milk also works but it's not the same flavor and productivity). OK, so, as I said, I'm thinking to try this fudge recipe. I have one question, due to comfort reasons: do you think it would be OK if , instead or hand stir, I will use a Kitchen Aid planetary mixer on its lowest speed (that is really slow)? Thank you again and greetings from Romania!
Just saw your post... sorry if I'm too late in answering... yes! you can use a planetary mixer for the cooling/stretching part... I put the mixer on the lowest setting and let it go until the fudge turned matte in appearance. It was beautifully creamy fudge! Good luck -- Steve's recipe is wonderful! I had guests at my US bistro who were from Devon and they said it was spot on.
Looks delicious & thank you, how is the best way to store & what is the shelf life?
Airtight container, room temperature Carol :o). I store mine in my belly :o)
@@Steve-Owens 😂
Wrote a reply Angie, forgot to hit send and then came back a few hors later and refreshed the page DOH! Gone! LOL
Any way you would have to be fast, they were gone so quick :( I am sorry to be tempting you off the good path. These were good though Angie they just melted in your mouth, Heaven.
Have a great evening... Steve
i made this today and. I sprinkled a bit of sea salt over the top. The texture wasnt really like fudge, it was more chewy because I didnt stir it enough after it came off the heat as my arm was starting to hurt lol. Still tasted great though
taurus27199 I have to admit I shared the stirring :o) It is a real work out so I don't blame you, The trick is to relax the arm and not go too fast, like peddling a bike and then it seems easier, Any way I am pleased you made it, Thanks for sharing.
Steve
Could you use a food mixer to do the cooling down & texture stirring?
on a slow setting yes.. but careful it's hot..
Steve's Kitchen Thank you, my mixer is a Kenwood Chef model with a steel bowl and the K beater is also metal, the motor is 800w (I think) and copper wound and none of the parts that connect to the beater are plastic so it shouldn't conduct enough heat to harm it, I don't think my hand mixer would handle it.
Thank you for your yummy video. Could I put the boiling mixture in my stand mixture on very slow to get the consistency rather than hand stir?
Im making that for my mum for christmas
Ben Skorzewski Good luck Ben. Enjoy
They almost look too pretty to eat! The fast forward button was a nice touch. :o)
Looks yummy, Steve!
Dave