If you’re searching for the ultimate Thermomix caramel fudge, your quest ends here. This luscious, melt-in-your-mouth treat is the perfect make-ahead dessert for holidays, homemade gifts, or simply satisfying a sweet craving. Thanks to the precision of the Thermomix, you’ll get consistently perfect fudge every time—no thermometer needed.
✅ Why You’ll Love This Recipe
This homemade caramel fudge has a silky texture and rich flavor. It’s a reliable, fail-safe recipe that works beautifully for beginners and seasoned bakers alike. The Thermomix handles the mixing and cooking, meaning less mess and more success. It keeps well and makes for an elegant edible gift.
🧰 Equipment You’ll Need
Thermomix (TM6, TM5, or TM31) Rectangular slice tin (28 x 18 cm) Baking paper Silicone spatula Sharp knife for slicing
🧾 Essential Ingredients
125 g unsalted or salted butter (do not substitute with margarine) 395 g full-fat sweetened condensed milk (avoid skim or light versions) 50 g golden syrup (a thick, amber-colored syrup with a caramel taste) 220 g brown sugar (either light or dark brown sugar will work) 200 g white chocolate (use baking chocolate or high-quality white chocolate chips)
🍮 How To Go for Perfect Fudge
Line a 28 x 18 cm rectangular tin with baking paper, allowing the paper to hang over the sides for easy removal once the fudge is set. Break the white chocolate into pieces and place in the Thermomix bowl. Chop for 5 seconds on speed 7. Transfer to a bowl and set aside. Add the butter, golden syrup, condensed milk, and brown sugar to the Thermomix bowl. Cook for 8 minutes at 100°C on speed 3, with the measuring cup removed. Scrape down the sides of the bowl. Cook for another 20 minutes at Varoma temperature, speed 3, again with the measuring cup off to allow moisture to escape. Add the chopped white chocolate to the mixture. Mix for 10 seconds on speed 4, or until smooth and fully melted. Working quickly, pour the fudge mixture into the prepared tin and smooth the top with a spatula. Refrigerate for a minimum of 6 hours or overnight until fully set. Once chilled and firm, lift the fudge out of the tin using the paper and cut into neat squares.
💡 Pro Tips for Success
Always use full-fat sweetened condensed milk for a firm set. Skim milk versions won’t yield the right texture. Never replace butter with margarine, which alters both taste and structure. Keep the measuring cup off while cooking to let steam escape and avoid excess moisture. Use good-quality white chocolate for better melting and smoother consistency.
🧊 Storage and Freezing Tips
Store in an airtight container in the fridge for up to 3 weeks. Place parchment paper between layers to prevent sticking. You can freeze the fudge for up to 2 months in a sealed container. Thaw in the refrigerator overnight. Note that freezing may slightly alter the texture.
❓ Frequently Asked Questions (FAQs)
Can I make this caramel fudge without a Thermomix?
Yes, but you’ll need to stir continuously in a heavy-based saucepan over low heat. Use a candy thermometer for precision. The Thermomix offers automation and consistent heat.
Why is my fudge too soft?
This often happens if you use light condensed milk or leave the measuring cup on during cooking. Always use full-fat condensed milk and allow steam to escape by removing the measuring cup.
Can I flavor this fudge differently?
Absolutely. Add a teaspoon of vanilla extract, a pinch of sea salt, or swirl in crushed nuts or caramel bits once the chocolate is mixed in.
How far in advance can I make this?
This is the perfect make-ahead sweet. It keeps for several weeks in the fridge and freezes well, making it ideal for events or gifting.
Is golden syrup essential?
Yes, it adds depth to the caramel flavor and contributes to the chewy, smooth texture of the fudge. Substitute only if absolutely necessary.
Easy Thermomix Caramel Fudge Recipe
Course: Slices
Cuisine: Western
Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 24 pieces
Calories: 177 kcal per piece
Ingredients
125 g butter
395 g full-fat sweetened condensed milk
50 g golden syrup
220 g brown sugar
200 g white chocolate (baking quality)
Method
Line a 28 x 18 cm tin with baking paper. Chop white chocolate in Thermomix for 5 sec / speed 7 and set aside. Add butter, golden syrup, condensed milk, and brown sugar to bowl. Cook 8 min / 100°C / speed 3 without measuring cup. Scrape sides, cook again 20 min / Varoma / speed 3, still without the cup. Add chocolate and mix 10 sec / speed 4 until smooth. Pour into the tin, level the top, and chill for at least 6 hours. Slice into squares once firm.
Storage
Refrigerator: Up to 3 weeks in an airtight container with baking paper between layers
Freezer: Up to 2 months; thaw overnight in fridge
Nutrition per Serving
Calories: 177 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 5 g
Sugar: 24 g
Cholesterol: 19 mg
Sodium: 68 mg
Calcium: 72 mg
Potassium: 98 mg
Iron: 1 mg
Vitamin A: 177 IU
Vitamin C: 1 mg
Fiber: 1 g
