Food

Thermomix Caramel Fudge

Note: I feel I should point out that this recipe produces a slightly chewy, caramel-like fudge as opposed to the crumbly, traditional fudge that some people may prefer. The Thermomix simply can’t heat sugar up to the temperature required for traditional fudge. However, if you aren’t confident with candy-making on the stove, then I consider this recipe a great way to achieve something pretty darn close to fudge with the Thermomix. For more traditional fudge recipes, try my Dark Choc & Early Grey Fudge or Lemon Tea Fudge :) Otherwise, this Thermomix caramel fudge is pretty special!

Thermomix Caramel Fudge

One of my earliest posts on Gastromony was about the trials and tribulations of fudge making. I called that post “For Fudge’s Sake” because it pretty much sums up how frustrating working with sugar can be, particularly when making fudge. For every great batch of fudge I’ve made, another has failed miserably. 

Curiously it was Tenina Holder’s book For Food’s Sake that put an end to my cursing over failed fudge. I never thought the Thermomix could produce traditional stovetop candy but I was proven wrong (but happily so). I tried Tenina’s recipe for Chocolate and Maple Fudge and I was utterly amazed by the superb texture of the fudge. No graininess. Not too soft and not too hard. Perfect!

Utterly inspired, I’ve gone on and made other types of fudge (like Chocolate and Peanut Butter Fudge for this year’s inaugural Sweet Swap ) but my favourite so far has been plain caramel fudge. I’m always tempted to add some sort of flavour or ingredient to each batch but every single time I end up keeping it simple. I do like flavoured fudge (I made some Lemon Tea and Earl Grey ones) but it’s hard going past good ole caramel.

Thermomix Caramel Fudge

The recipe is super simple; so simple that in spite of being in the throes of moving house, I was able to spoil my family last night with a serving of fudge as well as start this post! Just as well as blogging is going to have to take a back burner this week :( The recipe is also pretty much fool-proof so I won’t be in a hurry to make stovetop fudge so long as my Thermomix is in working order.

I have adapted Tenina’s original recipe, more or less to accommodate the 100g portion of chocolate that is commonplace. I often have one bar of some sort of chocolate, and rarely two. I highly recommend finding Green & Black’s white chocolate (it already contains vanilla) or any similarly good quality white chocolate that has a high cocoa butter content (I think 30% is best). It will be more expensive but definitely worth it as you’ll avoid the graininess. Do not use Nestlé or Cadbury’s white chocolates as you’ll end up with gritty fudge. In fact, avoid any lesser quality chocolate when making Thermomix fudge.

Thermomix Caramel Fudge

I suggest using some brown sugar if you prefer a more pronounced caramel flavour but if you’re more into a jersey caramel style of fudge then using just white sugar is fine. I like both results but the latter reminds me of milky, Japanese Glico caramel which I’m a bit partial to :)

Thermomix Caramel Fudge

Thermomix Caramel Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 20 pieces
 
Ingredients
  • 300g caster sugar (or 200g white sugar and 100g brown sugar for a richer caramel)
  • pinch of salt (if butter is unsalted)
  • 400g tin sweetened condensed milk (condensed skim milk is fine too)
  • 75g butter (I used lovely Lurpak, slightly salted butter)
  • 100g white chocolate (ensure that you use chocolate with high cocoa butter content)
  • vanilla essence if desired
Instructions
  1. Place caster sugar, salt, condensed milk and butter into TMX bowl and cook on 70C on Speed 3 for 10 minutes.
  2. Add white chocolate to TMX bowl and cook for a further 15 minutes on 100C/Speed 3.
  3. Cook fudge for 35 minutes on Varoma/Speed 2.
  4. Carefully take off lid and remove excess water from lid. Replace lid then blend up fudge on Speed 6 for 2 minutes.
  5. Spread fudge into a lined container and allow to set in fridge once cooled down a bit for at least 2 hours.
  6. Slice into squares and keep in fridge.

 

 

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