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jennas traditional fudge tm5



40 piece(s)

this flavour is white chocolate and blueberry

  • 600 grams cream
  • 600 grams sugar, caster
  • 200 grams Butter
  • 100 grams glucose syrup
  • 250 grams white chocolate
  • 100 grams dried blueberries
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

    english style fudge
  1. Place cream sugar butter and glucose in bowl . 

    Cook at 120c for 42 mins speed 4.5 . Keep mc in place  for first 10 mins add d then switch to basket ontop . 

    Once thickened add chocolate  and mix for 10 secs speed 4 

    Stir in fruit with spatula . Pour into low flat tin or even a loaf tin that has beeh lined with greaseproof .paper.

    Let set in fridge for up to 5 hrs. 

    cut and devour. 




Accessories you need



You can flavour with anything you like 


Toberlene , traditional vanilla , peppermint , coconut and dark chocolate , pistachio or orange 


Its all in your imagination.  



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Jenna is this a proper fudge

    Submitted by cristan on 8. December 2015 - 21:04.

    Jenna is this a proper fudge consistency and by that I mean it should have a slightly grainy texture but not to be confused with crystalisation. I have yet to find a recipe which is right in this respect, the only way I have been able to get the required graininess is by beating it with a wooden spoon after it has cooked to the right thickness. This takes the gloss off and is then perfect. I do hope you will forgive me for asking this upfront.


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  • Thank so much Jenna!

    Submitted by cjknoesen on 23. November 2014 - 00:06.

    Thank so much Jenna! Ingredients are on my shopping list!  Will let you know how we go tomorrow. 

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