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    Create Bake Make / Thermomix / Easy Caramel Fudge Recipe

    Easy Caramel Fudge Recipe

    Published: Dec 14, 2015 · Modified: Jul 28, 2021 by Lauren Matheson ·

    37720 shares
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    This Easy Caramel Fudge recipe is one of my all time favourites, it’s simple to make and you only need FIVE ingredients to put it together. You can make this fudge up to a week in advance and it is the perfect homemade gift for family and friends. Both regular and Thermomix instructions included.

    four slices of caramel fudge stacked on top of each other on a white background

    Caramel Fudge is a staple in our house during the lead up to Christmas. It’s the perfect treat to share with friends when they drop by and also makes a great last minute Christmas gift for anyone you may have forgotten about – and we all know that happens to everyone!

    Why you will love this recipe:

    • No Sugar Thermometer – yay!
    • Glucose Free – the sweetened condensed milk helps to bind this fudge together.
    • FIVE ingredients – all the ingredients you will need for this recipe are easily available at your local supermarket.
    • Perfect homemade gift – your friends and family will love this fudge, make sure you keep a few slices for yourself too!
    Easy Caramel Fudge

    This Caramel Fudge honestly takes no time at all to make, and best of all you need just FIVE ingredients to put it together!

    Caramel Fudge Ingredients:

    • Butter
    • Good quality white chocolate
    • Golden syrup
    • Sweetened Condensed Milk
    • Brown Sugar
    adult holding a piece of caramel fudge

    When it comes to making this fudge, you really can’t go wrong. It’s important to have your tin already lined and white chocolate chopped and ready to add before you start, as once you’ve made this fudge it does begin to set quite quickly.

    How to Make this Recipe:

    1. Melt the butter in a saucepan along with the golden syrup, sweetened condensed milk and brown sugar. Cook until thickened and golden brown.
    2. Add the white chocolate and mix well.
    3. Pour the Caramel Fudge into prepared tin and place into the fridge to set.

    Expert Tips for Making my Easy Caramel Fudge Recipe:

    • I’ve made this fudge up to a week before I’ve needed to use it and simply store it in a sealed container inside of the fridge, to be honest it doesn’t seem to last very long when it’s made!
    • I also like to use a good quality white chocolate when making this Caramel Fudge, I think it gives it a rich and smooth consistency, which is what fudge is all about after all!
    • When it comes time to pour the fudge into the tin, make sure you have everything ready and work quickly as the fudge will begin to set.
    • When it’s time to cute the fudge, let it out on your bench for 15 minutes or so and use a sharp knife which has been run under hot water to help slice it.
    six pieces of caramel fudge stacked in a pyramid on a white background


    You might also enjoy these Fudge recipes:

    • Three Ingredient Maltesers Fudge
    • Peppermint Crisp Fudge
    • Caramilk Fudge
    • Four Ingredient Christmas Fudge
    • Tim Tam and Milo Fudge
    • Oreo Fudge
    • Two Ingredient Chocolate Fudge

    Easy Caramel Fudge Recipe

    Lauren
    This is the BEST and EASIEST Caramel Fudge Recipe that you will ever try!! Both regular and Thermomix instructions are included.
    4.41 from 92 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 6 hours hrs
    Total Time 6 hours hrs 20 minutes mins
    Course Desserts
    Cuisine Australian
    Servings 24 slices
    Calories 89 kcal

    Equipment

    • 20cm square baking tin

    Ingredients
      

    • 125 grams butter
    • 390 gram tin of sweetened condensed milk
    • 2 tablespoons golden syrup
    • 220 grams brown sugar
    • 200 grams white chocolate broken into squares

    Instructions
     

    • Break the white chocolate into pieces and chop. Set aside until needed.
    • Line the base and sides of a 28cm x 18cm slice tin with baking paper and set aside until needed.
    • Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown.
    • Remove the saucepan from the heat and add the chopped white chocolate and quickly stir to combine.
    • Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface.
    • Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before cutting into small pieces to enjoy.

    Thermomix Instructions

    • Line a 28cm x 18cm slice tin with baking paper – make sure you leave some hanging over the edges to help you remove the fudge from the tin once it’s set.
    • Break the white chocolate into pieces and place into your Thermomix bowl. Chop for 5 seconds at speed 7. Transfer to a bowl and set aside until needed.
    • Place the butter, golden syrup, condensed milk and brown sugar into your Thermomix bowl and cook for 8 minutes at 100 degrees on speed 3 with the measuring cup off.
    • Scrape the sides of your Thermomix bowl and cook for a further 20 minutes on Varoma temperature on speed 3.
    • Add the chopped white chocolate and mix for 10 seconds on speed 4 or until it’s melted and the mixture is smooth.
    • Quickly transfer the fudge to your prepared tin and gently smooth the surface.
    • Place the fudge into the fridge for 6 hours (preferably overnight) to set before cutting into pieces.

    Notes

    • I’ve made this fudge up to a week before I’ve needed to use it and simply store it in a sealed container inside of the fridge, to be honest it doesn’t seem to last very long when it’s made!
    • I also like to use a good quality white chocolate when making this Caramel Fudge, I think it gives it a rich and smooth consistency, which is what fudge is all about after all!
    • When it comes time to pour the fudge into the tin, make sure you have everything ready and work quickly as the fudge will begin to set.
    • When it’s time to cute the fudge, let it out on your bench for 15 minutes or so and use a sharp knife which has been run under hot water to help slice it.

    Nutrition

    Serving: 20gCalories: 89kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 2mgSodium: 16mgPotassium: 43mgFiber: 1gSugar: 16gVitamin A: 11IUVitamin C: 1mgCalcium: 30mgIron: 1mg
    Keyword Caramel Fudge, Christmas Recipes, Fudge, Thermomix Fudge
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    Looking for More?

    You can find more sweet treat in our books and eBooks – shop the collection here.

    If you love a no-bake recipe, make sure you check out our No Bake Slices and Bars (Thermomix version available here) and  No Bake Christmas Recipes Ebook (Thermomix Version available here).

    No Bake Christmas Recipe Ebook
    « Healthy Mini Pavlovas
    Caramel Chocolate Ripple Cake Christmas Wreath »

    Filed Under: Christmas, Desserts, Slices, Sweet, Thermomix, Thermomix Christmas Recipes, Thermomix Desserts, Thermomix Slices

    Reader Interactions

    Comments

    1. Thomas

      February 21, 2020 at 2:12 pm

      5 stars
      Look yummy! One of my favorite Caramel Fudge, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

      Reply
    2. Melissa

      January 22, 2020 at 11:40 am

      For the thermomix version, do you also leave the MC OFF for the 20mins of mixing ?

      Reply
      • Lauren Matheson

        January 23, 2020 at 10:47 am

        Hi Melissa, I leave it on 🙂

        Reply
    3. Georgia

      December 20, 2019 at 3:57 am

      Hi. Loved this recipe. I wanted to ask if I can double the recipe and do it at once on the thermomixer…

      Reply
      • Lauren Matheson

        December 23, 2019 at 7:53 am

        Hi Georgia, I wouldn’t double this recipe in the thermie sorry x

        Reply
    4. eatfrysmith

      November 12, 2019 at 2:06 am

      5 stars
      I’ll change the golden syrup, I like the red one more, is it okay?

      Reply
    5. Amy Rabjones

      September 26, 2019 at 8:42 pm

      This is a great recipe, so tasty!!! Our sweet toothed family of 6 loved it, needless to say it didn’t last long at all!!

      Reply
    6. Danielle White

      February 27, 2019 at 3:45 pm

      5 stars
      Followed your recipe exactly and made the most scrumptious fudge I’ve ever made and I’ve made a LOT of fudge.

      Reply
      • Lauren Matheson

        February 28, 2019 at 5:42 am

        Oh you’ve made my day Danielle – thank you!!

        Reply
    7. Madalyne

      January 20, 2019 at 11:51 am

      This looks amazing! Do you know if I could substitute the White chocolate with anything? Would love to make this but my local shop doesn’t open on Sunday’s ☺️

      Reply
      • Lauren Matheson

        January 20, 2019 at 6:40 pm

        Hi Madalyne, thanks for your message! I haven’t tried this recipe without the white chocolate, so I really couldn’t give any other options I’m sorry xx

        Reply
    8. shachar

      December 27, 2018 at 9:12 pm

      this fudge is so great, i cant stop eating all of it.
      BUT…
      any ideas on how to reduce sweetness?

      Reply
    9. Katerina

      December 16, 2018 at 5:46 pm

      5 stars
      Hey there 🙂 i just finished my very first fudge. I had a spare tin of already caramelised condensed milk, which I cooked a few days ago. So I used it. Instead of white chocolate I had dark. I did not have to cook it for so log, as the milk was already caramelised. It turned out PERFECT!!! Thank you so much for the instructions.
      Have a very merry Christmas.
      Pardon my bad english, I am Czech.
      Katerina.

      Reply
      • shachar

        December 27, 2018 at 9:11 pm

        hello Katerina
        can you enplane how did you pre – caramelized the condensed milk?

        Reply
    10. Donald Russell

      October 18, 2018 at 5:44 am

      5 stars
      I’ve made your fudge several times and I love it! It tastes like Russell Stover’s Carmel Fudge and I ate at least 2 blocks a day for several months lol.
      I figured out the correct measurements by trial and error for the USA measurements.

      1 stick or 1/4 lb. of butter, 14 oz. can sweeten condensed milk, 2 TBL light corn syrup, 1-1/2 cups PACKED light brown sugar, 8 oz. of Bakers White Chocolate, and I also added 1/4 TEA of kosher salt since this fudge is so sweet and 1/2 TEA of pure vanilla extract.

      This fudge is so delicious! Thank You Very Much

      Reply
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