Salted Caramel Fudge was one of the first recipes I made when I received my Thermomix. I know other people make vegetable stock first, but not me! The three recipes I wanted to try were;
- Salted Caramel Fudge or Vanilla Bean Fudge
- Macaron
- Lemon Curd 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, and burning hot splashes on my arms!
Using 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.
Since I first made this fudge I've made so many different variations. The Milko Vanilla Bean Fudge is another favourite, pictured below. It has an intense milky taste that reminds me of the Milko lollies, hence the name!
For Christmas, I make Caramel Fudge Reindeer to give to the bus driver and neighbours. After I while I wanted to make a Christmas fudge with a different flavour so I developed the Chocolate Mint Fudge.
My son's girlfriend loves Oreo Cookies, so I experimented until I came up with a Cookies and Cream Fudge for her as a special treat.
Thermomix Fudge Watchpoints
Making fudge is really simple in the Thermomix if you follow the instructions. There are a few things that can go wrong so I will explain those to you before we get cooking.
- Make sure not to get condensation in the TM bowl. This means leaving the MC out so steam can escape. Also, be very careful when you lift the lid not to let the condensation drip into the bowl. If condensation gets into the bowl it can make the texture of the fudge feel grainy. Grainy isn't nice!
- Follow the exact instructions for temperature and heating. The timing allows the mixture to get to a set temperature. If it doesn't cook long enough it won't set properly when it cools.
- Place the chocolate and any other flavourings in at the end of the cooking time. If they are added prior it can interfere with the setting and reduce the intensity of any flavourings.
Thermomix Fudge FAQ
Fudge can last almost indefinitely in the fridge. You can make it months ahead of time.
The fudge will last longer if it is refrigerated. In winter it can last for a week or two at room temperature. In Summer I would always refrigerate the fudge.
If you can't get glucose you can substitute more Golden Syrup.
I have added a link to golden syrup for international readers. There really isn't any substitute that will work in place of golden syrup. Molasses is too rich, dark and earth and maple syrup will stop the fudge from setting.
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Thermomix Salted Caramel Fudge
Equipment
Ingredients
- 170 gm Cadbury Dream White Chocolate
- 1 can Sweetened Condensed Milk
- 160 gm brown sugar
- 120 gm butter
- 75 gm golden syrup *see ingredient note
- 50 gm glucose
- ½ teaspoon salt *¼ - ½ tsp
Instructions
- Line a slice tray with baking paper.
- Place chocolate squares in TM bowl. 5 sec/Speed 9. Remove chocolate and reserve for later.170 gm Cadbury Dream White Chocolate
- Add condensed milk, chopped butter, brown sugar, salt, golden syrup and glucose syrup to TM bowl. Cook 8 min/100C/Speed 3 (MC OUT).1 can Sweetened Condensed Milk, 160 gm brown sugar, 75 gm golden syrup, 50 gm glucose, ½ teaspoon salt, 120 gm butter
- Scrape down the bowl being careful not to allow any condensation into the bowl.
- Cook 20mins/Varoma/Speed 3 (MC OUT).
- Add reserved chocolate to TM bowl. Combine 10 sec/Speed 3-4.
- Pour the fudge into the prepared tin. Refrigerate until set.
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Luz says
Hello, what could be a replacement for the golden syrup, please? Thanks.
Julie Carlyle says
Hi Luz
You could substitute molasses. The taste would be a little different but it would still work.
Julie
Alison says
This fudge is absolutely delicious. Easy to make. I keep in fridge and enjoy a square with my cuppa each night. Hubby very impressed too. Thanks Julie 😊
Julie Carlyle says
Hi Alison
I'm so pleased you're enjoying it! I wish I could stop at one piece.. I have to give it away as soon as I make it as I have no self control!!
Thank you for leaving a beautiful comment.
Happy Cooking
j
Sandi Hill says
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.
Julie Carlyle says
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.
Julie
Gosia says
Hi,
How big is the can of sweetened condensed milk in the salted caramel fudge?
Thank you
Brett Carlyle says
Hi Gosia, it is a 400gm can of sweetened condensed milk 🙂
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?
Julie Carlyle says
I usually keep it in the fridge but it can be stored at room temperature.
Fiona Jackson says
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.
Julie Carlyle says
I'm so pleased everyone enjoyed the recipe 🙂
Food Shot says
I adore salted caramel fudges, yum!
Julie Carlyle says
Me too 🙂