Friday, 23 December 2016

Salted Caramel Fudge (for the Thermomix)

This was without a doubt everyone's favourite fudge last year!

I'm pretty sure there's a reason salted caramel in one form and another has become so prevalent everywhere - and that's because it tastes absolutely divine!

This is my version, tweaked to our preferences and mostly blogged for my own ailing memory, and for my children to be able to find my recipe (because who knows where those scraps of hastily scribbled on paper disappear to!). If you're cooking strictly gluten free, check the chocolate label carefully to ensure it hasn't been made in a factory handling wheat etc. See the notes at the bottom for some nutty suggestions!

If you want to make a selection of fudge, why not try my Chocolate Cookies and Cream Fudge and Festive Fudge with Cranberry and Pistachio recipes too?

  • 200g white chocolate (break into squares / chunks - check gluten free if applicable)
  • 125g salted butter, in cubes
  • 400g can of condensed milk
  • 140g light muscovado (soft brown) sugar – I like Billington’s
  • 50g golden syrup
  • 30g glucose syrup
  • 1 level teaspoon fine sea salt or fine Himalayan pink salt
  • Optional - a few salt flakes to sprinkle on top to decorate (e.g. Maldon salt flakes)
1. Line a 20cm x 20cm or 15cm x 25cm (or something close) tin with greaseproof baking paper.

2. Add the white chocolate chunks to the empty bowl and blitz 5 seconds / Speed 10 then tip / brush out and reserve.

3. Add the rest of the ingredients and cook for  9 minutes / 100C / Speed 3 / MC OFF then 20 minutes / Varoma Temperature / Speed 3 / MC OFF (TM5 – for TM31 maximum speed 2 using Varoma temperature).

4. Remove the lid carefully trying not to drip condensation into the mix. Add the white chocolate crumbs and mix 30 seconds / Reverse / Speed 3 until chocolate is fully melted and everything is combined, then tip out immediately into lined baking tin, working quickly. Smooth the top out with a spatula (I like to give it a little bit of texture), sprinkle on a few salt flakes if you like (sparingly!) then allow to set for a couple of hours or more, until firm. Slice into cubes.

Salted caramel goes well with nuts, so you could add some chopped nuts along with the chocolate crumb at the end, if you like, then sprinkle some on top for decoration. Nuts like pecans, brazils, or walnuts would all make a nice addition, or you could roast some peanuts, then top with melted milk chocolate for a Snickers-like effect.

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