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Clotted Cream Fudge
275 g caster sugar
100 g golden syrup
225 g clotted cream
1/2 teaspoon vanilla essence
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 C / 240 F. Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 20 cm square tin. Leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
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