Thermomix Caramel Fudge with White Chocolate
Rich, creamy caramel fudge made in a Thermomix with butter, condensed milk, golden syrup, brown sugar, and white chocolate. Requires overnight chilling in a lined tin before cutting. Perfect for gift-giving or indulgent treats.
Ingredients
- 9 tbsp butter
- 1 ¾ cups sweetened condensed milk
- 1 ¾ oz golden syrup
- 1 cups brown sugar
- 7 oz white chocolate
Instructions
- 1
Line a 11" x 7 ⅛" slice tin with baking paper, leaving excess hanging over edges for easy removal.
- 2
Break white chocolate into pieces, place in Thermomix bowl, chop at Speed 7 for 5 seconds. Transfer to a separate bowl.
- 3
Place butter, golden syrup, condensed milk, and brown sugar in Thermomix bowl. Cook at 100 degrees, Speed 3 with measuring cup off, for 8 minutes.
- 4
Scrape the bowl sides and cook at Varoma temperature, Speed 3 with measuring cup off, for 20 minutes.
- 5
Add chopped white chocolate and mix at Speed 4 for 10 seconds until melted and smooth.
- 6
Transfer fudge to prepared tin, smooth the surface, and work quickly.
- 7
Refrigerate for 6 hours, preferably overnight, until set. Cut into pieces.
Tips
Use the overhang of baking paper to lift the entire fudge block from the tin for clean, uniform cuts.
Overnight chilling produces superior texture and easier cutting than 6 hours.
Good to Know
Airtight container at room temperature for up to 2 weeks, or refrigerated for up to 4 weeks.
Make up to 5 days in advance. Store in airtight container.
Cut into bite-sized pieces. Serve at room temperature or chilled.
Common Mistakes
Do not skip scraping bowl sides after 8 minutes to avoid uneven cooking and crystallization.
Do not skip the measuring cup removal during cooking to avoid pressure buildup and unsafe operation.
Do not refrigerate for less than 6 hours to avoid soft, difficult-to-cut fudge.
Do not delay transferring mixture to tin after chocolate incorporation to avoid premature setting.