Thermomix Fantastic Fudge

Thermomix Fantastic Fudge

Makes 64 small pieces

It was love at first sight when I saw Tash’s  fudge recipe here Having a set of seriously sweet teeth, I tried Caroline’s awesome original recipe, she was clever enough to convert the recipe to the Thermomix and did an excellent job! We loved it! So did everyone else, which is why my kitchen has turned into a fudge factory this Christmas. It’s not healthy but it is really delicious. It’s like shop bought, only better because it’s home made. Actually, it’s sublime, everyone says so! It keeps well in the fridge and you can freeze it too, although ours never lasts that long! Makes perfect prezzies in little candy boxes. Thank you Caroline for sharing the fudge love!


170 g white chocolate
1 can sweetened condensed milk, (not skim)
160 g brown sugar
120 g butter
75 g golden syrup
50 g glucose syrup

How to

  1. Break up chocolate and place into TM bowl and chop for 5 seconds on speed 9 and set aside.
  2. Add all the other ingredients into TM bowl and cook for 8 minutes  on 100C  on speed 3 with Measuring Cup OFF. This is really important because you don’t want condensation dripping onto your lovely fudge.)
  3. Scrape the sides and bottom of TM bowl with spatula.
  4. Cook again for 20 minutes  on Varoma temperature on speed 3 with Measuring Cup OFF.
  5. Add chopped chocolate to mixture and chop for 10 seconds on speed 3-4. Check chocolate has melted. If necessary, chop again for another 10 seconds.
  6. Line a 20×20 tin with baking paper. I like Tash’s tip to brush the tin with water first, it helps the paper stay better. Carefully pour the mixture into the tin and leave to cool, and then refrigerate until set. Cut into small squares.

Other info

This also works well with milk chocolate, but we love white chocolate the best.

Do check out Tash’s tweaked  version – there’s a great little podcast on the post with lots of helpful hints and tricks!

Take care when pouring the mixture into the tin, it’s super hot!

To freeze, wrap in baking paper and then plastic wrap. Fudge can be frozen for up to four weeks.

Prep and Cooking Time: 30 minutes + cooling


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  • Steph @MamaMarmalade

    Is this the one you gave me today?

    • It totally is!

      • Steph @MamaMarmalade

        Best fudge I have EVER had. Mrs Woog doesn’t even have a sweet tooth and we both scoffed THE LOT!

        • Resistance is futile. It just tastes too good. I found out yesterday that you can make your own condensed milk in the thermie, so I’m going to be fudgetastically unstoppable! Pleased you enjoyed xx

  • I totally adore your fudge. Do you make your own condensed milk still ?

    • I’m going to have to check the non Thermomix version.

      • Yes, you must. I’d love to know how it pans out (excuse the pun!)

        • Suzi Thompson

          I only just got my machine so did the pan version until now.
          Search Bunderberg Fudge… its the same ingredients, BUT, has the pan method 😀

    • Nah. I’ve never made my own condensed milk although I full intend to… one day!

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  • I can’t believe it but I have never actually made fudge before. For some reason I thought it was tricky. Must try these – they will be perfect for teacher gifts this year. xx

  • Oh no! Fingers crossed, that you haven’t fudged it up! Let me know how you go!

  • I’ve only ever made it using regular eating chocolate, either milk or white, although dark chocolate is supposed to work well too. If you use eating chocolate, you’ll get perfect results every time, I promise!

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  • If this is the one you gave me, it’s the best fudge ever. I had to come and find the recipe x

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  • Trisha Duncan

    Is there a substitute for glucose syrup I can use??

    • I’m not sure, Trisha. I think it needs the glucose to make it super fudgey. And sweet 🙂

      • Trisha Duncan

        Thanks Sam, I ended up just using about 20g extra golden syrup, it tastes so yum!! But yet to cut and see texture, so we’ll see 😀

  • Mindful Oils

    This fudge is AMAZING. I have made it twice now, my family love it. Thank you for sharing with us 🙂

  • Mkswann

    Tasted great but mine became more of a soft caramel so what did I do wrong ,missed the crumbely feeling of a fudge 🙂

    • This one is, dare I say it, “moist” and quite caramelly. It is fudgey but not crumbly all though I’ve found the longer I leave it, the drier it gets. If you like it firmer, you can always keep it in the freezer, you can eat it pretty much straight out of the freezer but the texture is harder.

  • Samanthermix

    This is the most amazing fudge. It has been voted ‘best fudge EVER’ in our house…and there has been many who have made fudge before me. Sam, you have made me look very clever…thank you!

    • It’s the best fudge ever in our house too! Do you think it’s a Sam thing?! From what my friends and family tell me, I think that fudge is everyone’s favourite!

  • Chernoa

    Hi…this fudge is so delicious. The only thing I found is it is SUPER sticky and I’m wondering what I did wrong? Yours looks perfect and cut into perfect squares. Any ideas?

    • Hmmm. I wonder why? Was there too much syrup? The fudge freezes really well, so you could always pop it into the freezer for a bit and see if it becomes less sticky? What kind of chocolate did you use?

  • Jody

    This is the best fudge, ever. Tastes like the Gran’s brand I used to buy years ago, but even better. I’ve been making it for about 18 months now and it always goes like hotcakes! I always add some Maldon salt flakes at the end, because I loooooooove salted caramel and OMG … divine.