(Makes 16 large or 32 small pieces)
INGREDIENTS 1-1/3 cups granulated sugar
7 Tablespoons (about ½-cup) Lyle's Golden Syrup*
1-1/4 cups clotted cream*
2 heaping Tablespoons Ocean's Balance Kelp Purée
*You can find both Lyle's Golden Syrup and the clotted cream at Whole Foods
DIRECTIONS Butter an 8x8 pan. Pour all the ingredients into a large saucepan. Gently heat, so that the cream melts. Once melted, raise the heat and bring the mixture to a rolling boil. Cover and boil for 3 minutes. Remove the lid, and continue to boil for a few more minutes, until the temperature reaches the “Soft Ball” setting on a candy thermometer. If you don’t have a candy thermometer, you can test it by dropping a small amount into a cup of cold water. When this forms a soft ball, the fudge is ready. Remove from heat, and beat by hand with a wooden spoon until the mixture becomes quite thick, a bit grainy and develops a sheen. This can take up to 10 minutes. Pour the beaten fudge into the pan and let it sit for 30 minutes. Score with a knife and allow it to set. Cut into pieces and store in an airtight container.