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This fudge recipe is based on the Bundaberg easy fudge recipe… sometimes found on the back on the packet of brown sugar. Jono introduced it to me one day. You see when I was doing casual teaching at a school on the Northern beaches of Sydney, I would sit and have lunch with a small group of teachers that ate their lunches in the common room. Jono and I had known each other from a previous school and so our friend ship was renewed… Mostly we would talk about Science Fiction shows, where he had been riding on the weekend, politics, school politics, but mostly we would talk about food and what we where eating or had been cooking.

One day, this delicious fudge appeared to be shared and it wasn’t until later that I found out Jono had made it! Of course I got the recipe and replicated it. The first time I made it I didn’t have a Thermomix and I didn’t cook it enough so it wasn’t really the correct consistency of fudge, but it still tasted fantastic even though it was a bit gooey. Once I had figured out what it looked liked when it was ready, I made it all the time! It lasts for ages in the fridge, but don’t pop it in the fridge until the cooked fudge is completely cool!

Ingredients – make 47 pieces

125g of Unsalted Butter

250g of Brown Sugar

2 Tins of Condensed Milk

50g of Golden Syrup

200g Block of White Chocolate (broken into small pieces)

(600 – 800g of Milk/Cream for the Thermomix Method)

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If you can’t use a good coverture, Aldi white chocolate is not too bad and has a good coco butter content.

Method

1. Line a 25 x 25cm pan with aluminium foil (important)

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2. Melt butter in a large saucepan and add brown sugar, golden syrup and the tins of condensed milk until combined and melted.

3. Bring to the boil, then lower the heat and cook stirring for approximately 10 – 15 minutes (don’t walk away, you must stir continuously.

4. Remove Caramel from heat and add chocolate pieces and stir until very smooth.

5. Pour fudge into prepared tin quickly as it will start to set.

6. Allow to cool to room temperature before refrigerating, remove aluminium foil and cut into squares and eat!

THERMOMIX METHOD

Thermomix

I have cook the recipe in both the TM31 and TM5 Please not the different cooking times.

The challenge for me with the Thermomix was that it only goes to 114 in the TM31 and 120 in the TM5 I though was going to undo me… But I persisted… This is batch no 3 and it isn’t the same as doing it on the stove, but it is still yummy 🙂 I think it has turned out pretty good. I like the fact that because it is being moved by the Thermomix it doesn’t stick and also gets a little bit more of a caramel colour than when you make it on the stove. I also love the unexpected pleasure of a Caramel Latte or Caramel Ice-cream (I have enjoyed both)… Oh My… it was tasty. I added a shot of coffee to my latte and it was divine.

Please make sure you always keep it in the fridge, otherwise it just goes very soft 🙂

1. Line a 20 x 20cm pan with baking paper.

2. Place all ingredients, except chocolate into the Thermomix and cook for 15 minutes/80 degrees/speed 2. Scrape down the mixing bowl and the bottom of the Thermomix.

3. Add white chocolate and cook 20 minutes/100 degrees/speed 3.

4. Cook fudge for 60 minutes/Varoma/speed 3 in the TM31 or 50 minutes/120 degrees/speed 3 in the TM5.

5. When finished, stir mixture for 3 minutes/speed 6.

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5. Pour into prepare tin and move mixture around so it is spread evenly in the tin.

6. Allow to cool to room temperature before refrigerating, and cutting into squares! Always keep in the refrigerator as it gets very sticky! 🙂 Best wrapped in in

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7. Add 600g of milk (if you are going to have a caramel latte) or 600g of cream (if you want caramel ice-cream) and cook 5 minutes/100/speed 5.

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8. Drink the yummy caramel milk or freeze the caramel cream and blend up when frozen with a bit of ice, for the yummiest quick easy caramel ice-cream.

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So delicious… even better with a shot of coffee!

Like I said it is really easy, but when you make it conventionally you need to stir until it is ready. I hope that you enjoy cooking this white chocolate fudge. I have also make it with milk and dark chocolate, but then you need to add extra coco butter, so it gets a bit complicated. I normally use Callebaut White chocolate (which is very expensive), but I ran out and have found that ALDI’s white chocolate works the best because it has a good percentage of coco butter in it.

This fudge is smooth and delicious. It is also very sweet so you will only need small pieces to satisfy your sweet tooth.

Umm, Enjoy Responsibly with this one although I could say Enjoy Irresponsibly because it is so sweet you can’t eat that much in one sitting… or can you?

What is the best fudge you have ever eaten and what flavour was it? I look forward to hearing from you!

Liz xx