Thermomix Chocolate Mint Fudge

Thermomix Chocolate Mint Fudge

Our double layered Thermomix Chocolate Mint Fudge is an absolute party food showstopper! Sweet, creamy and smooth layers of chocolate and peppermint fudge combine to make one of our most popular fudge recipes!

Course Dessert

Cuisine fudge

Prep Time 20

Cook Time 1

Total Time 1 20

Servings pieces

Calories 217kcal

Author Lucy & Lauren

Cost $15

Equipment

Thermomix

Ingredients

For The Chocolate Fudge Layer

200 g dark chocolate
200 g raw sugar
395 g sweetened condensed milk full fat
125 g unsalted butter
25 g liquid glucose see notes
2 Peppermint Crisp bars roughly chopped

For The Mint Fudge Layer

200 g white chocolate
200 g raw sugar
395 g sweetened condensed milk
125 g unsalted butter
25 g liquid glucose
2-3 drops peppermint essence
1-2 drops green food colouring optional

Instructions

Line an 18X28cm rectangular slice tin with baking paper. Set aside.
To make the chocolate layer, place dark chocolate melts into the Thermomix bowl and grate for 10 seconds, Speed 9. Set aside in a seperate bowl.
Add the raw sugar to the Thermomix bowl and mill for 10 seconds, Speed 9.
Add the sweetened condensed milk, butter and liquid glucose to the bowl with the sugar. Cook for 8 minutes, 100 degrees, Speed 3 (MC off). Scrape down the sides of the bowl.
Cook for 20 minutes, Varoma temperature, Speed 3 (MC off). Scrape down the sides of the bowl.
Add grated dark chocolate and mix for 30 seconds, Speed 3.
Working quickly, spread the chocolate fudge into the prepared tray.
Sprinkle over the crushed Peppermint Crisp bars and chill in the fridge while you prepare the mint fudge layer.
To make the mint layer, place white chocolate melts into the Thermomix bowl and grate for 10 seconds, Speed 9. Set aside in a seperate bowl.
Add the raw sugar to the Thermomix bowl and mill for 10 seconds, Speed 9.
Add the sweetened condensed milk, butter, liquid glucose, peppermint essence and green food colouring (optional) to the Thermomix bowl. Cook for 8 minutes, 100 degrees, Speed 3 (MC off). Scrape down the sides of the bowl.
Cook for 20 minutes, Varoma temperature, Speed 3 (MC off). Scrape down the sides of the bowl.
Add milled chocolate and mix for 30 seconds, Speed 3.
Working quickly, spread the mint fudge over the chocolate fudge layer and place back into the fridge to set.

Notes

RECIPE NOTES & TIPS

Choose a good quality brand of chocolate (such as Cadbury, Hersheys, Nestle or Lindt etc) as this is the main ingredient in fudge
Peppermint Crisp bars are a popular chocolate bar here in Australia. You can substitute it or omit it entirely if they're not available where you live.
Use full fat sweetened condensed milk (not skim) as it sets firmer.
Peppermint essence can be purchased from the baking aisle of the supermarket (near the vanilla extract and food colourings).
Green food colouring - this gives the mint layer a lovely green colour. Alternatively you can omit the food colouring and have a white mint flavoured layer.
Liquid glucose (also known as glucose syrup) is a clear, very thick, sweet and sticky liquid. When making fudge, liquid glucose will keep it soft, while giving it a smooth and chewy texture.
Store - for 2-3 weeks in an airtight container in the fridge.

Nutrition