Description
Adapted from Rodda’s Recipe
Ingredients
Scale
- 275g Caster Sugar
- 100g Golden Syrup
- 227g Tub Clotted Cream
- 1 tsp Vanilla Extract
Instructions
- Line a 20cm tin, with parchment paper and set aside on a cooling rack. Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, for 10 -15 minutes until thickened and coating the side of the pan.
- Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Confectionery
- Cuisine: British