caramel fudges

Caramel Fudge – Thermomix Recipe

Ingredients

• 395 g sweetened condensed milk (1 can)

• 180 g brown sugar

• 120 g butter, cut into cubes

• 80 g golden syrup (or light corn syrup)

• 1 tsp vanilla extract

• Pinch of salt (optional, for salted caramel fudge)

Preparation (Thermomix)

1. Prepare the tin
   Line a square tin (about 20 × 20 cm) with baking paper and set aside.

2. Add ingredients
   Place condensed milk, brown sugar, butter, and golden syrup into the mixing bowl.

3. Cook
   Cook 20 min / 100°C / speed 3,
   place the measuring cup on but slightly tilted to prevent splatter.

4. Check thickness
   The mixture should be thick and glossy.
   If still thin, cook an extra 5 min / 100°C / speed 3.

5. Add vanilla
   Add vanilla extract and salt (if using).
   Mix 10 sec / speed 3.

6. Set the fudge
   Pour immediately into the prepared tin.
   Smooth the top with a spatula.

7. Cool & cut
   Let cool at room temperature for 2–3 hours, or refrigerate for faster setting.
   Once firm, cut into small squares.

Tips for Perfect Fudge

• Stir down sides halfway if needed

• Use low speed to avoid incorporating air

• Cut with a warm knife for neat edges

• Store in an airtight container in the fridge for up to 2 weeks

Variations

• Chocolate Caramel Fudge: Add 100 g milk or dark chocolate at the end

• Salted Caramel Fudge: Sprinkle flaky sea salt on top before setting

• Nut Fudge: Stir in chopped pecans or walnuts before pouring into the tin