Traditional Fudge | TMix+
Sweets & Desserts

Traditional Fudge

Yield: 30-40 pieces

This recipe is from Tenina Holder’s latest cookbook Cooking With Tenina.

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My mum used to make this the good old-fashioned way—and it would take practically half a day of standing over a stove stirring until her arm was fit to drop off. So thank you, Thermomix, for making this so easy. If you really want a fine texture, you can substitute the caster sugar with icing sugar. (That should save me an email or two!)

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Traditional Fudge
Ingredients
500 grams golden caster sugar
395 millilitres condensed milk
150 grams butter, cubed
55 grams golden syrup
2 teaspoons vanilla bean paste
pink salt flakes, to taste
Method

Place sugar into the Thermomix bowl and mill 1 min/speed 10.

Add condensed milk, butter and golden syrup, and cook 30 min/90°C/speed 2/MC off.

Cook 30 min/Varoma/speed 2, using the simmering basket on top of lid to prevent spatter.

Cook 4 min/Varoma/speed 4, leaving the basket on top of lid.

Add vanilla and salt through hole in lid and beat 1 min/speed 4/MC on.

Pour into large, buttered tin and allow to cool on the bench for at least five hours until it reaches room temperature. (Don’t be tempted to refrigerate to speed it up.)

Scatter salt flakes and refrigerate until cold.

Cut and enjoy—then make a second batch for everyone else!

 

", "totalTime": "", "recipeYield": "30-40 pieces", "recipeIngredient": [ "500 grams golden caster sugar","395 millilitres condensed milk","150 grams butter, cubed","55 grams golden syrup","2 teaspoons vanilla bean paste"," pink salt flakes, to taste" ], "recipeInstructions": [ "Place sugar into the Thermomix bowl and mill 1 min/speed 10. Add condensed milk, butter and golden syrup, and cook 30 min/90°C/speed 2/MC off. Cook 30 min/Varoma/speed 2, using the simmering basket on top of lid to prevent spatter. Cook 4 min/Varoma/speed 4, leaving the basket on top of lid. Add vanilla and salt through hole in lid and beat 1 min/speed 4/MC on. Pour into large, buttered tin and allow to cool on the bench for at least five hours until it reaches room temperature. (Don’t be tempted to refrigerate to speed it up.) Scatter salt flakes and refrigerate until cold. Cut and enjoy—then make a second batch for everyone else!   " ] }