Thermomix Salted Caramel Fudge

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.

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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.

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Prep Time:25

Chilling Time:6

Total Time:6 25

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:

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

Grease and line a 20cm square tin with baking paper, leaving overhangs at each end.
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.
Cook for a further 12 min/Varoma/speed 3, still without the measuring cup and using the simmering basket/splatter guard on top.
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.
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.

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