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Cyffug Hufen Tolch (Clotted Cream)

Cyffug Hufen Tolch (Clotted Cream Fudge) is a traditional Cymric (Welsh) recipe for classic Welsh fudge made with clotted cream, golden syrup and sugar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Clotted Cream Fudge (Cyffug Hufen Tolch).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Additional Time:

(+1 hour chilling)

Makes:

18 squares

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae hufen tolch yn cynhyrchu cyffug sy'n arbennig o hufenog a chyfoethog. Hefyd, gellir ei baratoi mewn un badell yn unig ac mae'n gwneud anrheg Nadolig cartref ardderchog.

Cynhwysion:

225g o hufen tolch
100g o surop euraidd
225g o siwgr mân euraidd
pinsiad o halen

Dull:

Leiniwch dun 18cm sgwâr gyda phapur pobi. Cyfunwch yr holl gynhwysion mewn sosban fawr dros wres canolig. Coginiwch am 15-20 munud, gan droi'n achlysurol i atal y cymysgedd rhag dal ar waelod y sosban Mae'r cyffug yn barod pan fydd yn cyrraedd 116°C (241°F) ar thermomedr siwgr. Pan fydd y cyffug yn cyrraedd 116°C tynnwch y sosban oddi ar y gwres. Rhowch o'r neilltu i oeri ychydig cyn curo gyda llwy bren nes fod y cymysgedd yn troi o fod yn sgleiniog i edrych yn matte. Arllwyswch i'r tun wedi'i leinio, ei wasgaru â sbatwla cyn e'i orchuddio â phapur pobi. Trosglwyddwch i'r oergell a'i oeri am 1 awr i setio cyn torri mewn i sgwariau a'i weini.

English Translation

Clotted cream yields an extra creamy and rich fudge. What's better this can be prepared in just one pan and it makes an excellent home-made Christmas gift.

Ingredients:

225g of clotted cream
100g of golden syrup
225g of golden caster sugar
pinch of salt

Method:

Line an 18cm square tin with baking paper.

Combine all the ingredients in a large saucepan over medium heat. Cook for 15–20 minutes, stirring occasionally to stop the mixture from catching on the bottom of the pan

The fudge is ready when it reaches 116°C (241°F) on a sugar thermometer

When the fudge reaches 116°C take the pan off the heat. Set aside to cool slightly before beating with a wooden spoon until the mixture turns from shiny to matte.

Pour into the lined tin, spread out with a spatula then cover with baking paper. Transfer to the fridge and chill for 1 hour to set before cutting in to squares and serving.