This easy Thermomix fudge is a recipe you can truly rely on. It sets beautifully, tastes incredible, and has a smooth, creamy texture. The hint of salt balances the sweetness and brings out that classic salted caramel flavour, without tasting too sugary.

A plate lined with parchment paper holds several pieces of light brown caramel fudge, each sprinkled with coarse sea salt. The fudge squares are neatly arranged and have a smooth, creamy texture.

Making your own fudge is very rewarding, but I’ve learned the hard way that a lot can go wrong (looking at you, microwave fudge!). After extensive testing in my Thermomix, I’ve finally perfected a recipe that doesn’t stick to the baking paper, isn’t grainy or greasy, and slices cleanly into neat little squares.

This recipe may use a few more ingredients than most, but every one plays a part in making the best melt-in-your-mouth fudge.

Why You’ll LOVE This Fudge

  • Perfect Edible Gift. Ideal for teachers, Christmas hampers or homemade treats.
  • No Sugar Thermometer Needed. The Thermomix handles the temperature perfectly.
  • Foolproof Recipe. I’m confident this is the best Thermomix fudge recipe you’ll ever make.

Recipe Ingredients

Ingredients for fudge arranged on a countertop: white chocolate chips, brown sugar, glucose syrup, sweetened condensed milk, golden syrup, unsalted butter, sea salt flakes, and vanilla extract, each labeled.

Please see the recipe card at the bottom of this post for the full ingredients and quantities.

Some notes on the key ingredients:

  • Sweetened Condensed Milk: Nestlé is the leading brand in Australia, but supermarket home brands work just as well. For UK readers, the Carnation brand is labelled ‘Condensed Milk‘ but it’s the same thing. Avoid skim or light versions, as they won’t set properly.
  • White Chocolate: Use white chocolate melts from the baking aisle – they melt smoothly and set well in fudge. Lindt white chocolate also works well in this recipe.
  • Brown Sugar: Essential for the rich caramel flavour and golden colour.
  • Glucose Syrup: You’ll find it in a clear tub in the baking section.
  • Golden Syrup: Adds depth and a hint of toffee flavour.
  • Unsalted Butter: Stick to unsalted so you can control the saltiness of the final fudge.
  • Salt: I use Maldon sea salt flakes. They give a delicate crunch and lovely visual finish when sprinkled on top. Table salt is much finer and can spread unevenly, making the fudge overly salty or inconsistent.

Step-by-Step Directions

These step-by-step photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.

  • Square baking tin lined with baking paper.
  • A mixing bowl with cubes of butter, brown sugar, and liquid vanilla on top of the ingredients, viewed from above, on a white marble surface. The number 2 is in a white circle in the top left corner.
  • A top-down view of a blender holding a creamy, light brown liquid mixture. The countertop is a light, speckled surface, and a white circle with the number 3 is in the top left corner.
  • A blender viewed from above, filled with caramel on a light marbled surface. A black handle is visible at the bottom. The number 4 is in a white circle in the top left corner.
  • mixing bowl with caramel mixture and white chocolate.
  • A square baking dish lined with parchment paper holds a slab of golden caramel sprinkled with sea salt, viewed from above on a light marble surface. A number 6 is in the top left corner.
  1. Line a 20cm square tin with baking paper, leaving overhangs on each side to make lifting the fudge easier.
  2. Add sweetened condensed milk, brown sugar, butter, golden syrup and glucose to the mixing bowl.
  3. Cook for 7 min/100°C/speed 3, without the measuring cup (use simmering basket or splatter guard on top).
  4. Cook for another 12 min/Varoma/speed 3, without the measuring cup (use simmering basket or splatter guard on top). The mixture will thicken and turn a lovely caramel colour.
  5. Add the white chocolate, vanilla and salt. Mix for 20 sec/speed 3, scrape down, then mix again for 10 sec/speed 3 until the chocolate fully melts.
  6. Pour the mixture quickly into the prepared tin – it sets fast. Sprinkle with sea salt flakes. Cool for 20 mins, then chill for at least 6 hours (or overnight) before slicing. Wash the bowl straight away for easier cleanup.

Fudge Tips

Ensure the Baking Tin is Lined Correctly: Line the baking tin with baking paper to prevent sticking. Leave overhangs at each end to make it easier to lift the fudge out.

Clean the Bowl Immediately: Rinse the Thermomix bowl as soon as you’ve poured out the fudge – the mixture hardens quickly and can be tricky to clean if left.

Weigh Ingredients Accurately: Precise measurements matter. Even slight inaccuracies can result in a fudge that’s too soft or not set correctly.

Storage

Fridge: Store the fudge in an airtight container in the fridge for up to 10 days.
Freezer: Wrap each piece of fudge tightly in plastic wrap or foil, then place in an airtight container or freezer bag. Freeze for up to 3 months.

A plate lined with parchment paper holds several pieces of light brown salted caramel fudge, with one piece showing a bite taken out of it. The fudge is topped with flaky sea salt.

Frequently Asked Questions

Yes, you can use white sugar instead of brown. I tested it, and honestly, I couldn’t tell much of a difference – the fudge still turned out smooth and delicious.

No, I don’t recommend doubling this recipe. The volume of ingredients would come too close to the maximum capacity of the Thermomix bowl, especially when cooking at Varoma temperature. This can lead to the mixture bubbling over and cooking unevenly.

For best results, make the recipe in two separate batches.

A standard 20cm square baking tin is ideal. Line it with baking paper and leave some overhang on two sides, making it easier to lift the fudge once it’s set. You can use a glass or ceramic dish if that’s what you have, but metal tins help the fudge cool and set a little faster.

⭐️ Did you make this Salted Caramel Fudge? I’d love to hear what you think – please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

A plate lined with baking paper, holds several squares of creamy caramel fudge, topped with a sprinkle of coarse sea salt. One piece near the center has a bite taken out of it.
No ratings yet

Thermomix Salted Caramel Fudge

Author: Vicki Newton
This easy fudge is smooth and creamy, with a rich caramel flavour and just the right hint of salt. It sets beautifully and slices neatly, making it perfect for gifting or keeping in the fridge for a treat.
Print Recipe Pin Recipe
Prep Time:25 minutes
Chilling Time:6 hours
Total Time:6 hours 25 minutes
Course: Brownies & Slices
Cuisine: Western
Keyword: homemade thermomix salted fudge, soft salted caramel fudge thermomix, thermomix fudge with sweetened condensed milk, thermomix salted caramel fudge
Servings: 36
Calories: 102kcal

Equipment

  • 20cm square baking tin

Ingredients

  • 395 g sweetened condensed milk see notes
  • 100 g brown sugar
  • 100 g unsalted butter roughly cut into cubes
  • 20 g golden syrup
  • 40 g glucose syrup
  • 200 g white chocolate melts see notes
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt flakes plus extra for sprinkling on top

Instructions

  1. Grease and line a 20cm square tin with baking paper, leaving overhangs at each end.
  2. Add the sweetened condensed milk, brown sugar, unsalted butter, golden syrup and glucose syrup to the Thermomix mixing bowl. Cook for 7 min/100°C/speed 3, without the measuring cup, using the simmering basket or splatter guard on top.
  3. Cook for a further 12 min/Varoma/speed 3, still without the measuring cup and using the simmering basket/splatter guard on top.
  4. Add the white chocolate, vanilla extract and sea salt to the hot caramel mixture. Blend for 20 sec/speed 4, scrape down the sides of the mixing bowl with a spatula, then blend again for 10 sec/speed 4 until the chocolate is fully melted.
  5. Pour the fudge mixture into the prepared tin and smooth the top. Work quickly, as it begins to set fast. Sprinkle with extra sea salt flakes. Leave to cool for 20 minutes on the bench top then chill in the fridge for at least 6 hours, preferably overnight, before slicing. Wash the Thermomix bowl immediately after so it's easy to get the fudge mixture off.

Notes

White Chocolate: White chocolate melts (found in the baking aisle) work best, as they melt evenly and help the fudge set properly. Lindt white chocolate is also a good option, just break it up into small pieces before using.
Sweetened Condensed Milk: Use full-fat sweetened condensed milk (not light or skimmed). Nestlé or supermarket brands both work.
Storage: Keep the fudge in an airtight container in the refrigerator for up to 10 days. To freeze, wrap individual pieces in plastic wrap or foil, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months.

Nutrition

Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 61mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.1mg

Did you make this recipe?

I love seeing your Thermomix creations! Tag @mixing.bowl.diaries on Instagram or leave a rating below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating