jenna mcloughlin
Ingredients
40 piece(s)
this flavour is cranberry and white chocolte
- 600 g cream, fresh
- 600 g castor sugar
- 200 g Butter
- 100 g glucose syrup
- 100 g Cranberries
- 250 g white chccolate
-
6
5min
Preparation 5minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
-
-
9
Recipe's preparation
- place all in cream / sugar / butter and glucose in bowl varoma temp for 41 mins ( I know its a funny time but it was perfect at that time) or until thickened speed 5 basket on top when cooked mix in chocolate and fruit / nuts with spatulapour into a low flat tin or even a loaf tin lined with grease proof and set in fridge for approx 5 hrs cut and devour
English Style Fudge
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Tip
You can flavour with anything at all you like ,
Tobelerne , Traditional Vanilla , peppermint crisp ,coconut and dark chocolate . milk chocolate and orange , pistachio ,
Its all in your imagination ., the ideas are endless.
This recipe took a long time to perfect so I hope you enjoy it and let me know what you think.
I have recently been cooking sticky date cupcakes on top while fudge is cooking to make best use of Thermie .
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
Add a commentI think it helps to wipe the lid and bottom of the...
I think it helps to wipe the lid and bottom of the basket while the fudge is cooking to prevent liquid from the steam dripping back into the fudge. Be careful though as the top is scaldingly hot.
Also, rather than using the spatula at the end to stir through the chocolate etc, use reverse speed 3 for 20 to 30 seconds.
The last batch I made I added 100gm of chopped...
The last batch I made I added 100gm of chopped uncrystallised ginger and 100gm macadamia nuts. Yum.
Thanks so much for sharing!
Thanks so much for sharing! Absolutely love this recipe
so happy you liked this
so happy you liked this
Thinking about the butter...
Thinking about the butter... are you using home made butter or store bought? I found the tmx butter had a different property to it when I melted it to use in brownies and other things. It didn't seem to melt the same way or incorporate in my batter as well. I don't really know why.... just an observation that I made when I used it in cooking.
maybe the temperature of the
maybe the temperature of the butter before cooking might matter?
I'm wondering what size tin I should put it in?
Omg! Where do I start how
Omg! Where do I start how wonderful this truly is. Thank you for the most amazing fudge recipe which I made as a trial for Christmas - made the cranberries and white chocolate one and it is sensational. I will make again again and again
I'm totally unsure y anyone
I'm totally unsure y anyone is having issues with butter . I've never had this happen so ill try and figure it out
I recently made this and also
I recently made this and also had a problem with the butter. At the end of 41min, I had an inch of ghee floating on top. I cooked it another 10min, hoping it would amalgamate, but it was still there. I strained off the ghee and poured the fudge into a tray to set.
it was OK, but I'd obviously overlooked it. I'm not sure why the butter didn't emulsify though.
i have done this recipe about
i have done this recipe about 6 times as i was fortunate enough to get this recipe from the gorgeous jenna earlier in the year it is amazingg and loved by all....my favourite ones iv done so far are the toblerone, i did cookies and cream using nestle block of choc, violet crumble fudge, black forrest fudge, plain caramel fudge, choc spearmint fudge (using areo choc block) sooooooo good and thanks for sharing 5/5!! my family, neighbours, friends, inlaws, hubby, work colleagues all call this a deadly concoction you can not STOP EATING THEM especially in bite size pieces x
Charlene Goder
Thermomix Consultant
I assume the oil on top was
I assume the oil on top was from the butter (like a layer of ghee on top after I refridgerated it). I used Glucose Syrup.
Thank you for this recipe. I
Thank you for this recipe. I made it today and it is yum
Jen
Did u use liquid gloucose
Did u use liquid gloucose
I'm not sure what uve done ur
I'm not sure what uve done ur the first person who said they had a prob with it . What oil you mentioning .
I got very excited about this
I got very excited about this recipe as I had all the ingredients in the kitchen. unfortunately it didn't thicken after 41 minutes nor 46 nor 50! when I poured it into the tray the oil seperated and floated on the top. Did I do something wrong?