• Prepare an 8×8 pan by lining the pan with parchment paper and then spraying it with a nonstick spray. Afterward, combine all of your ingredients in a large pan and whisk them to combine over the medium flame. Boil your ingredient mixture by whisking and then cook for 5 minutes until it touches 2600 F.
• Then, pour your fudge into a prepared pan and utilize a spatula to spread out the fudge evenly. Then allow your fudge to cool slowly. Cut your fudge into small pieces.

Recipe to make a Clotted Cream

• Pour almost 2 pints of the heavy whipping cream into the large and shallow baking dish to make your clotted cream. Then I bake it for 12 hours at about 1750 F.
• Allow this cream to cool down at room temperature for about one hour. Afterward, cover it with plastic wrap and refrigerate the cream for about 6 to 8 hours. Now use a spoon to scrape off your solid clotted cream into your small bowl.
• You can also save your liquid whey and can use it in the stones and biscuits. A trick to make a good homemade creamy fudge is to cook your ingredients at the right temperature to make a sugar syrup and then cool this sugar syrup properly so that your fudge can have a firm and smooth texture but can also be soft enough to cut.