This no-fail Thermomix caramel fudge is smooth, creamy, and sets perfectly. No grainy texture, no sticky mess - just reliable, delicious fudge every time.
There's something satisfying about making your own caramel fudge from scratch, especially when it turns out just right.
If you're putting together a homemade Christmas gift box, this white chocolate rocky road is another easy Thermomix treat that works well alongside fudge.
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Why You'll Love This Recipe
- Just 6 ingredients and 20 minutes of hands-off cooking time.
- Perfect for homemade Christmas gifts.
- No thermometer is required - the Thermomix controls the temperature perfectly.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- White chocolate - use white chocolate melts from the baking aisle, as they're designed to melt smoothly. I've also tested this recipe with Lindt white chocolate, which worked well.
- Sweetened condensed milk - both Nestlé and homebrand sweetened condensed milk are suitable for this recipe. Do not use evaporated milk; otherwise, the fudge will not set properly. If you'd like to make your own, try my easy Thermomix sweetened condensed milk over on my sister blog - it works perfectly in this fudge.
- Unsalted butter - use unsalted butter.
- Golden syrup
- Glucose syrup
- Brown sugar - I like to use brown sugar for a richer caramel flavour but white sugar also works well.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the sweetened condensed milk, brown sugar, butter, golden syrup and glucose syrup to the Thermomix bowl.
- Cook for 7 min/100°C/speed 3 with the simmering basket on top. The mixture will be a pale caramel colour. Then heat again for 12 min/Varoma/speed 3. The mixture will change to a darker caramel colour.
- Add the white chocolate and blend for 20 sec/speed 4. Scrape down the sides of the bowl with a spatula then blend again for 10 sec/speed 4 until the chocolate is melted.
- Quickly pour the hot mixture into the prepared tin and leave to cool on the bench for 20 minutes. Refrigerate for at least 6 hours before slicing.
Fudge Tips
- The fudge thickens quickly once it's made, so work fast to pour it into the tin before it sets.
- You may notice a few dark streaks at the bottom of the Thermomix bowl - this is just the sugar caramelising slightly as it cooks and won't affect the flavour.
- Ensure the baking tin is fully lined with overhangs at each end to help lift the fudge out easily.
Storage
Keep your fudge in an airtight container in the fridge - it will stay fresh for up to 10 days.
For longer storage, wrap each piece of fudge in plastic wrap or foil, then place it in a sealed container or freezer bag. Freeze for up to 3 months.
Common Questions
It's best to avoid doubling this recipe. The quantity becomes too much for the Thermomix to handle safely, particularly when cooking at high temperatures like Varoma. There's a risk the mixture could overflow or fail to cook evenly. To keep things smooth and stress-free, make it in two separate batches.
No - evaporated milk won't work in this recipe. Sweetened condensed milk is essential for both sweetness and the thick, creamy texture of the fudge.
⭐️ Did you make this 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.
📖 Recipe
Thermomix Caramel Fudge
Ingredients
- 395 g sweetened condensed milk, see notes
- 100 g brown sugar
- 100 g unsalted butter
- 20 g golden syrup
- 40 g glucose syrup
- 200 g white chocolate melts, see notes
Instructions
- Line a 20cm square tin with baking paper, leaving a slight overhang on two sides so you can easily lift the fudge once it sets.
- Add the sweetened condensed milk, brown sugar, unsalted butter, golden syrup, and glucose syrup to the mixing bowl. Cook for 7 min/100°C/speed 3 with the measuring cup removed and the simmering basket or splash guard in place.
- Increase the temperature and cook for a further 12 min/Varoma/speed 3 with the measuring cup off and the simmering basket or splash guard in place.
- Add the white chocolate and 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 smooth and melted.
- Working quickly, pour the mixture into the prepared tin before it sets. Leave to cool on the benchtop for 20 minutes, then refrigerate for at least 6 hours, or overnight, before slicing into squares.
- Wash the Thermomix bowl as soon as possible so any mixture stuck to the bottom doesn't harden.
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