Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Topic started by: johnro on November 03, 2012, 08:43:03 pm
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Salted caramel fudge
Adapted from recipe on taste.com (http://www.taste.com.au/recipes/26110/salted+caramel+fudge)
(https://lh3.googleusercontent.com/-QG6bSUrOLaE/UJTTknr0JHI/AAAAAAAAKI4/WiuVkJiF_YA/s912/Salted%2520Caramel%2520Fudge%2520004.jpg?gl=AU)
1 can sweetened condensed milk
1 cup (250g) brown sugar
2 tabsp (50g) glucose syrup or 1 tabsp glucose (see below)
1/4 cup (65g) golden syrup
125g butter, chopped
200g white chocolate (I used choc melts)
1 teasp sea salt flakes
1. Add to TM bowl milk, butter, brown sugar and glucose, also golden syrup - cook 100⁰- 8 mins - speed 3/4.. Give sides of bowl quick scrape.
2. Cook further 20mins varoma temp - speed 3/4.
3. Add chocolate - stir through 10-15 secs - reverse- speed 3-4
4. Pour into lined square pan or slice tray.
5. Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 minutes.
6. Cover with plastic wrap. Refrigerate until firm. Slice into small squares .
Below is the 2nd batch using 1 tabsp glucose - I will be doing this in future as I prefer the less gooey texture!
(https://lh4.googleusercontent.com/-O4HDJDtL5qU/UJWqp65XdII/AAAAAAAAKJI/g2fcRvOdiVI/s912/Salted%2520Caramel%2520Fudge.jpg?gl=AU)
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These look fabulous!! Thank you!! :D
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Looks delicious Robyn. :)
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Very, very additive Denise (esp for an addict!!!!!!!) (http://computer-ease.com/emoticon/meyell.gif)
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yuk :-)) lol
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Our fudge Queen does it again, thanks Robyn - it sounds and looks very nice indeed.
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this looks delish, i dont have glucose syrup in the pantry but i do have liquid palm sugar do you think that would work?
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Uh oh......Definitely no bikini this summer!!!! :P ;D
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I often refer to this substitution table (http://www.joyofbaking.com/IngredientSubstitution.html) to clarify any issues with what would be suitable as alternatives in recipes. I am not sure that palm sugar would be the best alternative for glucose though GHM :)
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This looks absolutely divine. Can't wait to try it.
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Mine is in the fridge as I type, tasted yummy when I licked the spatula ;D, could you tell me how long does it take to set?
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That looks sooooo good
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Perfection results in a couple of hrs and it is far easier to cut when completely cold and set but if you can't resist it tastes great beforehand but the cutting won't be as clean a line :)
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Great thank you it will have been in the fridge for about 4-5hrs before I cut it up :)
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I often refer to this substitution table (http://www.joyofbaking.com/IngredientSubstitution.html) to clarify any issues with what would be suitable as alternatives in recipes. I am not sure that palm sugar would be the best alternative for glucose though GHM :)
thanks so much Johnro ihave not seen this conversion table before a quick look and it tells me that golden syrup may be substituted for glucose syrup.
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This is absolutely delicious and I suggest every body should make some ;D
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These look amazing, yummmmmmmm.
Thank you, just in time for christmas.
H :)
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Oh my! Yum, yum, yum, Thank You! This is a super yummy recipe!
I went down the list putting the ingredients in the bowl as I went. I got to the butter and realised I didn't have any so substituted margarine and it worked well.....maybe a little less guilty ;D :D but I think butter would certainly make the flavour better than the marg.
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Robyn the photo looks as though more than 1 teaspoon salt is used. Did you use more or does it spread out well? Thanks.
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Cookie 1 teasp is more than enough - I used fine sea salt rather than flakes and it was a bare teasp. :)
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I'm making this now - as a test run to decide if I'm making this or the cookies & cream fudge as work Xmas gifts.
Can't wait to see how it turns out ;D
Robyn I added the Golden Syrup in with the other ingredients at step one - as I couldn't see where your recipe said to add it?
I'm sure this is right though.
Thanks again for your great fudge recipes - they are wicked! ;D
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I would love to make this but I don't know if the family will eat it, they always seem to be watching their sugar intake which is not a bad thing, I don,t want it in MY cupboard. :-))
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Yum! This is the best of all the fudges I have tried so far - so easy too! I will be using this as the base to all my fudges from now on. Thanks for a great recipe.
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I'm hoping to make this today.
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I've just made a batch of this to serve when we have 40 people over for drinks tomorrow.
I'm just not sure the fudge is going to last that long. It's beautiful! :)
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I have to agree Amanda. This is cooling at the moment and I licked the spoon. Very moreish.
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i am torn between this or the cookies and cream one
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Uni I absolutely love this one - however DH prefers the C and C fudge, if you lived round the corner you could have tried both batches many times :D :D
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thats no help at all
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Make both.
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Made this today, was so easy and tastes exquisite! Thank you!
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Another batch cooling after requests to bring same to a Christmas party tomorrow(http://www.sherv.net/cm/emo/christmas/santa-present-smiley-emoticon.gif) (http://www.sherv.net/santa.present-emoticon-1593.html) plus cherry ripe slice and rocky road Uni I would go with the wise advice from Cookie in previous post (http://www.sherv.net/cm/emo/christmas/christmas-stockings-smiley-emoticon.gif) (http://www.sherv.net/christmas.stockings-emoticon-1574.html)
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LOL🎅🎅🎅
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Making this now as DD took most of my Cookies and Cream fudge that I made during the week.
She lovedit.
Can't wait to taste this as I love salted caramel ice cream :D
Think I will have to hide it ;)
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That is a definite MF if you are like me with anything salted caramel (http://www.sherv.net/cm/emo/christmas/reindeer-sleigh-smiley-emoticon.gif) (http://www.sherv.net/reindeer.sleigh-emoticon-1573.html)
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This is now my all time favourite. Thanks Johnro :)
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Would you believe DH did t like the salt on it. :'( I told him to not have any !
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That's great Cookie, more for you and DD. Poor DH :-*
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Cookie I have been making a batch with salt at 1 end and none at the other - reason DH does not like the salt (http://www.anikaos.com/0035-christmas_gifs/christmas_gifs_06.gif)
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I was going to do that for the next batch Robyn. Thanks.
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I have been making this fudge for a few years (without the salt) and was about to try doing it but was unsure about converting. I figured my best bet was to check here before attempting it and sure enough somebody had done it.
;D Thank You ;D Thank You ;D Thank You ;D
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(http://i618.photobucket.com/albums/tt266/nachothecat/e8352ac5410b4c90dd87f7fc8e1af04b.jpg)
Robyn...this would have to be the best fudge I've ever eaten!
:-* :-* :-*
Thank you
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I made this as part of the trio of fudges I gave for Chrismas gifts. I didn't have any nice salt flakes so I added half a teaspoon of table salt to it in stage one with the milk. It was really good. I think even better for my purpose because that way salt flakes didn't end up on my chocolate or cookies & cream fudge. The three lookes so good in their little display boxes under clear cellophane.
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forgot to mention...the first time I made this, I forgot to add the golden syrup. Second batch I did add the syrup.
I really prefer this fudge with out the golden syrup added.
I felt the fudge was a better texture, and not as ott sweet.
Also used my mortar & pestle to break up the salt flakes.
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That's interesting maddy, got a picture of yours?
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I am so tempted to give this a go - but I just cannot get used to the idea of sprinkling salt on a confectionary ??? I don't like the salted caramel maple ice cream as the recipe is, and have to make it with vastly reduced salt.
Does the salt really add something to it ??
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Does the salt really add something to it ??
I think it does Karen, cuts through the sweetness and salty & sweet do compliment each other...but it is a personal preference though...and not for everyone :)
Judy, the pic I posted prior was without the golden syrup. I didn't realise I hadn't added it, until I made the seconds batch (didn't take a photo though). With the golden syrup added, I noticed it was a lot softer when I went to cut it, and it had a more oily texture, and sweeter. That's when I figured out what the difference was.
I did use choc melts too, as I thought it would help with setting.
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Maddy I agree with your judgement re the best fudge - but also not for all esp DH together with my sister. I love the salty/sweet combo, I made another batch Boxing Day morn - all demolished now together with white tim tam balls (http://www.forumthermomix.com/index.php?topic=4880.165) to which I threw in a handful dried cranberries when blitzing - yum
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I know I would love this SO I'm not making it, I,m just polishing off the last of my scented shortbreads from FFS .
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I know where you are coming from AB I made this and the cookies and cream fudge and all disappeared rapidly with DD's help :D
It's dangerous to have in the house ;D
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Very dangerous. They are all so lovely.
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.......my shorts and I are having a very much closer relationship as a result of these dangerous products - who is responsible :D :D (http://www.sherv.net/cm/emo/funny/1/ban-button-smiley-emoticon.gif) (http://www.sherv.net/ban.button-emoticon-3760.html)
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Umm, would it be yourself, Miss Fudge Queen.
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Well just about to make another batch of this delicious fudge for our Easter conference at church - along with the cookies and cream fudge plus some "Naughty Rocky Road" which is DEVINE (Best Recipes website). I hope I'm strong enough not to eat too much of it before it gets there!!!! :-)) ;D :o
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This is still my favourite fudge to date :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/45a39a97522fc67a5adcc5b2eebbf9b0.jpg)
I cook the final stage for 22 minutes as Johnro suggests, and do not add the golden syrup.
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This is one for the dumb question department: someone please tell me what Glucose is? I like the look of the less gooey fudge using glucose as opposed to glucose syrup. Have glucose syrup in pantry but not sure about the glucose.
In the meantime my waistline is not growing too much while I sort this out.
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Deniser you can buy a glucose powder - when I remember I always use glucose syrup. Maddy that looks so delicious - I just can't have it in the house as I AM addicted no other explanation necessary. Just finished making easter egg slice form BHG but ised caramello chocolate instead of caramel filled eggs. (http://freeemoticonsandsmileys.com/animated%20emoticons/Easter%20Animated%20Emoticons/easter%20bunny%20smile.gif)
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thank you Johnro - I think I might have to give this a go - looks and sounds delicious.
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Made this with dark chocolate as I realised too late that I didn't have enough white choc. Result is delicious! Didnt add the salt flakes though as the bitterness of the dark choc takes away a bit of the sweetness.
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Hi I just made this last night and it turned out fantastic! Thanks for the recipe. I have put a link to it on my facebook page www.facebook.com/mylittlemod - hope that's ok!!
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Welcome to the forum MLM
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MLM perhaps you could say who put the recipe up here as well as having the link. That then gives recognition to the 'author' of the recipe. In this case it is Johnro.
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This is a wonderful recipe- thankyou for sharing it. I made a batch on Friday and accidently added the chocolate early (at the 8 min mark) and ended up with Mars Bar like caramel. The batch I made last night is wonderful! It was hard to spread into the pan as it was setting so fast- perhaps this is because I used the 1tbsp of glucose and a little less golden syrup than specified- I wanted it to set and that's what I got!
I know what I'm making for my workmates this Christmas! Thankyou, Cherry
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Don't give it to them early as they may ask for more!
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Hi
New to this page. Have made the fudge and very very very yummy, dangerously so. I have a question though. Do you have to put the glucose in the recipe or. Can you leave it out, if not what can you sub it with.
Thank you. :)
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Just reading through this thread I noticed that golden syrup may be substituted for the glucose syrup.
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A little bit more information for you Calbel. I read this afternoon that the glucose syrup helps to stop things with a high sugar content crystallising.
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Thank you.
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I'm about to make this for the second time. Delicious. If you have not made this, you should. It's amazing. I've had someone want to pay me for it.
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This recipe is very difficult to keep at our place despite DH not liking it once the salt is added (......given this is a household of 2 not sue who could possibly devour a tray!!!!!!!! - needless to say I just do not make it without a house full of visitors. :D :D
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I've just made this for a platter of individual desserts. I love Johnros cookies and cream fudge so I was sure this will turn out well too.
I did however make a slight change and turned it into Baileys fudge by omitting the golden syrup and salt and adding 40 ml of baileys when I added the chocolate. I think I could have doubled the baileys! 😃😃😃😃
Now I'm waiting waiting waiting for it to cool so I can try it!
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Snappy that sounds like a fantastic idea ......... will be interested how it tastes. We bought some Bailey's fudge at Tamborine Mountain a while back and it was very yummy .... would be nice to make for Christmas.
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Snappy,that sound very nice. How did it taste?
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The salted caramels from bretagne which have been around for years and are divine have a tiny amount of salt but cooked in with the mix not pressed on the top... Nothing like the salted caramels here..talking with a gf the other day (who also spent a number of years in france) we found the salted caramels here were overkill with the salt and werent very pleasant... Will have to try these :) thanks for the recipe :!
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I made this yesterday, omitted the golden syrup, used 1 tablespoon of glucose and only about 1/2 a teaspoon of crushed Maldon salt flakes, and oh my...very yummy. I have tried to hide the container from the kids, but they found it and my ideas as gifts have gone out the window. Might just have to make some more.
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I made this months ago and it was beautiful - just made it again and it's all oily, like the butter has separated? It's a bit grainy too.. Any ideas?
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While I have not encountered this issue - have a read of this article (http://candy.about.com/od/carameltoffee/f/separate_faq.htm) which may provide some clues - hope that you have better success (http://www.animated-gifs.eu/emoticons-christmas/0005.gif)
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Made this for Xmas hampers and it's so good. Very hard to stop at one piece. Nearly burnt my tongue licking the bowl! Great easy recipe. Thank you.
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ohmehgerd..... that is too awesome for words!!
Just made this and the cookies and cream fudge for Kinder teachers Christmas presents! I'm in heaven over here though ;)
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Lol haven't made the cookies and cream one yet. Sounds dangerously good.
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I am making this 2moz for DD for her work friends. i only have 200g of brown sugar will it be ok to add 50g of white sugar
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I can't see why not Uni, it's only a small amount. If it doesn't work out you'll know my answer was incorrect :D
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I'm sure it will be fine. Apart from flavour sugar=sugar doesn't it?
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Dh just bought a massive bag of salted caramels back from bretagne (along with my second bowl!!!!! Yay) so i can make a batch of these and tweak if necessary to our tastes anyway... Tbc
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yum , but not happy with the look of it , will make it again on monday
it was very thick and sticky to take out of the *: is that the way it should be ?
what size pan should i use ?
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That's exciting Frozzie.
Looks good to me Uni
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Looks same as mine uni. And yes it was sticky and hard to get it smooth on top. I used a Tupperware slice container that I use for my malt slice and lined it with baking paper.
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OOPS!! I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma. I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.
Fingers crossed it works
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Uni, are you using glucose syrup or glucose? I don't know the difference but Robyn prefers glucose, have a look at her note in the original thread.
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OOPS!! I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma. I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.
Fingers crossed it works
Well it seems to have worked absolutely fine! Because the chocolate was added early and not at the last minute, the mixture was really hot at the end and was more liquid, less sticky and gloomy, and was much easier to pour into the tin. It ended up with a really smooth surface and it was much easier to scrape out of the TMX bowl. DH licked out the leftovers from the bowl and said it tasted as good as usual. Phew!
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Don't you love avoiding a disaster Karen, well done
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I am making this as well and I noticed these last 2 batches were much easier to get out of the bowl and not so thick and sticky. The only thing I changed was I used Cadbury Dream white chocolate and not the melts, and I used 1 tblspoon of glucose syrup, not 2.
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i used the syrup and cooked it for 20 mins .
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I made some of this the other day too. I only used 1 tablespoon glucose. I used molasses sugar, made by Billington's and the flavour is so much more intense. Love it even more. I don't put salt on it as DH refuses to eat it then. :'(
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Cookie, Woolies have a whole range of the Billington sugars now don't they. All unrefined sugars. I have bought a few but made this fudge and didn''t think to use it. Good to know it works though.
I also made some Bailey's fudge using this recipe. I cooked on Varoma for 20 mins then added 70ml of Baileys (as per Snappy''s suggestion, thanks) and then cooked for another 2 mins and then added the white chocolate melts, Everything else the same as per original recipe.
I thought maybe the extra liquid content because of the Bailey''s may affect it setting but it didn''t make any difference at all (I've made it without the Bailey's as well).
Funny thing is ........... I told my Mum I made some Bailey''s fudge. My ds''s name is Bailey. She said ohhh why does he really like fudge lol .......... I said nooooooo Mum, you know the drink, Bailey''s lol. She said ..... Well you know you will name your son after a drink lol.
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Made this last night ... yum, now just have to make sure there is some to take into work as promised 😄
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I made a batch on Friday with glucose syrup, no golden syrup and 22 minutes. Turned out perfectly.
Tried yesterday with 1 tbsp of glucose, no golden syrup and 22 minutes. Very disappointed. Fudge just wasn't sweet. Which meant that the salt was very overpowering.
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Even though I mistakenly bought glycerine instead of glucose for this recipe, I went ahead and made it anyway as there was nothing on google that said I couldn't use it as a replacement for glucose. I left the golden syrup out but followed the recipe for everything else. It is perfect, so lovely and smooth.
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I made a batch on Friday with glucose syrup, no golden syrup and 22 minutes. Turned out perfectly.
Tried yesterday with 1 tbsp of glucose, no golden syrup and 22 minutes. Very disappointed. Fudge just wasn't sweet. Which meant that the salt was very overpowering.
Gosh, I find this fudge very sweet and I have quite the sweet tooth! Did you use both the white chocolate and brown sugar?
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I made a batch on Friday with glucose syrup, no golden syrup and 22 minutes. Turned out perfectly.
Tried yesterday with 1 tbsp of glucose, no golden syrup and 22 minutes. Very disappointed. Fudge just wasn't sweet. Which meant that the salt was very overpowering.
Gosh, I find this fudge very sweet and I have quite the sweet tooth! Did you use both the white chocolate and brown sugar?
I believe so. :)
So, 1 tbsp of glucose is the same as 2 tbsp of glucose syrup?
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Wow ! I have been making this fudge with only 1 tablespoon of glucose and no golden syrup and it's really sweet to me (and a few that have tried it). When I made it with Baileys I did the same and it's very sweet too.
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I just used Liquid Glucose by Sliverspoon GS.
Another thing to remember Australian Tablespoons are different to the UK Tablespoon. The Australian tablespoon measures 20ml compared to our 15ml.
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I've just made this and is in the fridge setting. It was so easy to make I can see me making more.
If you double the recipe, do you need to add anything to the cooking time? This will be a great present this year.
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I did 1 and 2/3 times the recipe (to use up left-over condensed milk) and that was almost too much for the TMX - it was spitting out the top quite a bit. I think double would be too much. 1.5 would work well though. I would add a couple of extra minutes.
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I've just made this today in my Thermochef. I find fudge too sweet, so I reduced the chocolAte to 150g and omitted the golden syrup. I cooked it at speed 3 for 17 minutes. Then I programmed it for a further 5 minutes on speed 4 and gradually added the chocolate through the hole in the top. It was really hard to get it out of the jug at the end. Maybe next time I will cook it for a total of 20minutes instead of 22. I've only sprinkled salt on one third as I'm not sure how well the salt will go down with my guests and family.
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Oh, and when I had finished I added some milk and a small tray of ice cubes to the bowl and made the kids caramel milkshakes. Not only did it help clean the bowl, but now I'm the most popular mum in the street :)
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Brilliant idea ES. I will do the same next time. The simplest ideas are always the best. Thanks for the tip.
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Didn't even cross my mind to do that ES, I did scrape out as much as I could and ate it though so not a total waste :-))
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great idea ES
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I made this on the weekend and DS and his mate then had a caramel milkshake and said it was great. I found when I put the milk in the fudge then went hard on the sides of the bowl quickly and I had to scrap away and then mix for a bit longer.
I don't eat the fudge but everyone who has tried it at work today and over the weekend commented on how overly sweet it was, I'm wondering if put in too much sugar.
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I made this today as per original recipe but with 50g less sugar as was worried about it being too sweet, and rice malt syrup instead of the glucose (as didn't have any). It's delicious, sweet but not sickly so. I made last Christmas too and think I preferred it with the full amount of sugar. Will have to try the baileys version next.
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I made another batch with 90 mil Baileys and it set but was a bit gooey, hard to cut nicely and a bit grainy ......... so will stick to 70 mil in future.
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Thank you so much for this recipe! It has been a huge hit - particularly with my husband. He just adores it!
I didn't use any glucose or glucose syrup & so far it seems to have worked out ok.
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Hello Happysam, thanks for joining us with your first comment Why not pop over to the Introduce Yourself section and tell us a bit more about yourself so that we can officially welcome you to the forum.
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Glad you and your husband enjoyed the fudge Happysam.
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I first made this recipe at Christmas time, which was a big hit. I decided to make it again a couple of weeks ago. I was making it in a rush and accidentally added the white chocolate before the 20 mins at Varoma speed. I can tell you that modification makes toffee after it has been in the fridge.
I made it again today for our school cake stall and it turned out lovely and creamy and smooth again.
Thanks for a great recipe.
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DD put her order in for her Xmas gift that she gives to her friends, her friends have asked her if they will be getting Salted Caramel Fudge again ;D
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That's funny uni....because my friends have asked me if they will be getting it as a gift again this year too!
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they have asked for rocky road as well :-))
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Yummy, Johnro, I tasted these tonight at our training meeting. Delish! And so sticky and easily pulled. Thank you.
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DD placed her order again this year , i made some today with homemade condensed milk, it didn't set, i have be wanting to try it with homemade condensed milk for some time . now i know lol
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I made some today too, but with bought condensed milk. What a bummer it didn't set Uni. Have you tried freezing the fudge?
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Uni you might be able to use it for topping on ice cream or on a slice.
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Ooooh yes, salted caramel topping!
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That's disappointing Uni :'( A great idea to use it as a topping.
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You may have invented something new Uni.
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I see MM featured this recipe on the Forum FaceBook page. :)
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Bumping this. I'm not keen on 'easter' chocolate and my FIL turned up three days early to the family lunch and gifted us three chocolate rabbits (he is 87 and quite forgetful). I used this fudge recipe, omitted the golden syrup and glucose, added 1 tablespoon of molasses instead, and used 200g milk chocolate (an Easter bunny!) plus 70mls of Baileys Irish Cream (also gifted some time ago by FIL who mistook it for rum). It turned out beautifully and I'll gift some to him and other family members. A nice way to use up 'too much' Easter chocolate.
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He sounds sweet Bonsai. He is obviously still caring for himself.
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He copes quite well most of the time. He returned today for the 'real' family lunch and gifted another chocolate rabbit! (He sent us 3 Xmas cards this year so we are used to this....). He is so forgetful until you ask him anything about aircraft, then he is 'on fire' - he's a retired pilot.
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with over 70000 view i think i am going to have to bite the bullet and make this...