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Pieces of fudge in a stack.
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The Best Thermomix Caramel Fudge Recipe

This is the BEST Thermomix Caramel Fudge Recipe you'll ever make!
Course Slices
Cuisine Western
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings 24 serves
Calories 177kcal

Equipment

  • Thermomix

Ingredients

  • 125 g butter
  • 395 g sweetened condensed milk see notes
  • 50 g golden syrup
  • 220 g brown sugar
  • 200 g white chocolate

Instructions

  • Line a 28cm x 18cm slice tin with baking paper - ensure you leave some baking paper hanging over the edges to help you remove the fudge from the tin once it’s set.
  • Break the white chocolate into pieces and place into your Thermomix bowl. Chop for 5 seconds, Speed 7. Transfer to a bowl and set aside until needed.
  • Place the butter, golden syrup, sweetened condensed milk and brown sugar into your Thermomix bowl and cook for 8 minutes, 100 degrees, Speed 3 (with the measuring cup OFF).
  • Scrape the sides of your Thermomix bowl and cook for a further 20 minutes, Varoma temperature, Speed 3 (with the measuring cup OFF).
  • Add the chopped white chocolate and mix for 10 seconds, Speed 4 or until it’s melted and the mixture is smooth.
  • Working quickly, transfer the fudge to your prepared tin and smooth the surface.
  • Place the fudge into the fridge for 6 hours (preferably overnight) to set before cutting into pieces.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • Butter - you can use either salted or unsalted butter for this recipe. Margarine is not suitable.
  • Sweetened Condensed Milk - it's important to use full fat sweetened condensed milk (not skim or light) as this helps to set the fudge firm. I find that Nestle brand also sets firmer than home brand versions.
  • Golden Syrup - a sweet and sticky liquid that helps to give the fudge it's delicious caramel flvaour.
  • Brown Sugar - choose either regular brown sugar or dark brown sugar for this recipe. I generally use regular brown sugar.
  • White Chocolate - choose white baking chocolate or chocolate melts for the best results.
More Recipe Tips: 
Keep the measuring cup (MC) OFF - When heating and cooking the fudge, it's important to keep the MC off. This stops the majority of the condensation from dripping back onto the fudge.
Storing - Store the caramel fudge in an airtight container in the fridge for 2-3 weeks.
Place sheets of baking paper between each layer.
Freezing - It's possible to freeze fudge in an airtight container for up to 2 months, however the texture and flavour may change. For best results, keep the fudge in the fridge and consume within 2-3 weeks.

Nutrition

Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 68mg | Potassium: 98mg | Fiber: 1g | Sugar: 24g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg