No Fail Thermomix Salted Caramel Fudge

Published , Last Updated

Salted Caramel Fudge was one of the first recipes I made when I received my Thermomix. I know other people make the vegetable stock first, but not me! The three recipes I wanted to try were;

Salted Caramel Treat

Salted Caramel Treat

  1. Salted Caramel Fudge or Vanilla Bean Fudge
  2. Macaron
  3. Lemon or Passionfruit Curd

The reason I had these high on my list of things to make was that I find these recipes really tedious without the Thermomix. There is a lot of stirring over heat involved, which means bubbling hot liquids.

5 from 2 votes
Traditional Salted Caramel Fudge
Thermomix Salted Caramel Fudge
Prep Time
5 mins
Cook Time
28 mins
Total Time
33 mins

This is the only salted caramel fudge recipe you'll ever need! It's a no fail Thermomix salted caramel recipe and it tastes better than commercial fudge.

Course: Dessert, Lunchbox, Party Food, Slice, Snack
Cuisine: American, Australian
Servings: 20 Pieces
Author: Julie Carlyle
  • 170 gm Cadbury Dream White Chocolate
  • 1 can Sweetened Condensed Milk
  • 160 gm brown sugar
  • 120 gm butter
  • 75 gm golden syrup
  • 50 gm glucose
  • 1/2 tsp salt
  1. Line a slice tray with baking paper.

  2. Place chocolate squares in TM bowl. 5 sec/Speed 9. Remove chocolate and reserve for later.

  3. Add condensed milk, chopped butter, brown sugar, salt, golden syrup and glucose syrup to TM bowl.  Cook 8 min/100C/Speed 3 (MC OUT).

  4. Scrape down the bowl being careful not to allow any condensation into the bowl.

  5. Cook 20mins/Varoma/Speed 3 (MC OUT).

  6. Add reserved chocolate to TM bowl. Combine 10 sec/Speed 3-4.

  7. Pour the fudge into the prepared tin. Refrigerate until set.

Recipe Notes

The fudge will be set enough to cut within 30 minutes.


Traditional Salted Caramel Fudge

Traditional Salted Caramel Fudge

With the Thermomix salted caramel fudge is a cinch! All you have to do is add the ingredients and walk away. It could not be easier. If you’re looking for a quick treat to make for a school fete or a bring a plate morning tea this is the recipe for you.

The best thing is, this is the best fudge recipe ever! The fudge isn’t grainy, it’s smooth and creamy in the mouth and sets firm really quickly.

Thermomix Salted Caramel Fudge

Thermomix Salted Caramel Fudge

Since I first made this fudge I’ve made so many different variations. The Milko Vanilla Bean Fudge is another favourite, pictured below.

Vanilla Fudge Plate

Vanilla Fudge Plate

For Christmas I make a reindeer salted caramel fudge to give to the bus driver and neighbours. My son’s girlfriend loves oreo’s so I experimented until I came up with an oreo fudge for her as a special treat.

Caramel Fudge

Caramel Fudge

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10 thoughts on “No Fail Thermomix Salted Caramel Fudge”

  1. Food Shot says:

    I adore salted caramel fudges, yum!

  2. Fiona Jackson says:

    5 stars
    this recipe is so easy & the fudge is the best we have ever tasted. So smooth and the flavour…perfect!!! Destined to become an all-time favourite with my family.

    1. I’m so pleased everyone enjoyed the recipe 🙂

  3. Mel says:

    After it’s been refrigerated to set, is it ok to stay out of the fridge?
    Or must it be in the fridge to keep?

    1. I usually keep it in the fridge but it can be stored at room temperature.

  4. Gosia says:

    How big is the can of sweetened condensed milk in the salted caramel fudge?

    Thank you

    1. Hi Gosia, it is a 400gm can of sweetened condensed milk 🙂

  5. Sandi Hill says:

    5 stars
    I make this recipe a lot Everyone loves it. But I would like to know why sometimes it is too thick to pour smoothly and white chocolate doesn’t all mix in.

    1. Hi Sandi
      The reason it can be stiffer and more difficult to pour smoothly is because the fudge is starting to set. This can be due to the outside temp of the kitchen or if the chocolate was cold when it was added or even if the brand of chocolate has less fat in it.
      It’s nothing to worry about.
      White chocolate will vary in how it melts based on the fat content. If it isn’t melting completely just increase the spread slightly.

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