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Salted Caramel Fudge


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Ingredients

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Salted Caramel Fudge

  • 395 g condensed milk, 1 tin
  • 125 g Butter
  • 250 g brown sugar
  • 65 g golden syrup
  • 50 g glucose syrup
  • 200 g white chocolate
  • sea salt
  • 6
    33min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 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!
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Recipe's preparation

    Instructions
  1. Prepare slice tin, line with baking paper.
  2. Place condensed milk, butter, brown sugar, golden syrup and glucose syrup into the bowl. Cook 8mins/100C/speed3.5/MC on.
  3. Scrape down the sides of the bowl. Cook 20mins/varmoma/speed3.5/MC on.
  4. Add white chocolate which has been broken into pieces. Mix speed4/Counter-clockwise operation until all chocolate is mixed in (no white pieces can be seen and the mix is smooth).
  5. Pour directly into slice pan and cover the fudge with sea salt (to taste).
  6. Leave to cool slightly (approx 30 mins) before placing in the fridge to cool completely.
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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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Comments

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  • I wanted a fudge that set firmly, not something...

    Submitted by ginamum on 5. December 2019 - 19:12.

    I wanted a fudge that set firmly, not something that goes too soft, so I was pleased to see the increased temps & cooking times and thought this might be a goer! But I am concerned it got a bit overdone on that temp because it was smelling different to what I'm used to fudge smelling & then when I added the chocolate, the chocolate 'seized' and I have this separated looking, rough textured mixture sitting in a tin at present Puzzled Maybe when its set it might be ok but I'm a bit worried.

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