Ingredients
- 330 grams Milk
- 600 grams Granulated sugar
- 40-65 grams cocoa powder, if using home brand cocoa powder only use 40g as it is a lot darker than the good quality one
- 60 grams good quality butter or TMX homemade butter
- 1/8 teaspoon cream of tartar, -this is necessary as it helps to prevent the sugar from crystallisation
- 1 teaspoons vanilla, 2 tsp can also used if it is Vanilla essence
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1- Prepare a 20cm square cake or slice tin by lining it with baking paper.
2- Add all ingredients into the bowl except for the Vanilla, add them in the order they are written.
3- Set your timer to 35mins, Next set your temperature to Varoma temp then speed to 1. MC needs to be left off, (you can put your simmering basket of if it is splattering a bit) after approx 3 mins once the butter has melted turn the speed up to 3 for the remainder of the cooking time.
4- Check at the end of 35 mins to see if the mixture is at "soft ball" stage by using a candy thermometer, or by using the "soft ball" method which you can do by dropping a spoonful of the mixture into a cold glass of water and using fingers to see if you can roll it into a "soft ball". Depending on where you live the fudge mixture could take an additional 10-20 mins (50 mins all up) to reach "soft ball" stage as it took me 35 mins to make this here in NQLD in Winter and 45 mins in Summer due to the humidity here.
***Once it has reached "soft ball stage" allow to cool for around 5 mins leaving the lid of for all of the steam to escape.
5- Next add the Vanilla then the lid and with out the measuring cup (you can put the simmering basket on if you like to stop little spatters but the mixture is not likely to splatter up and out everywhere due to it being thick) and gradually take the speed up to 6 for the first minute then up to 7.
***You will need to beat the mixture for at least 3 to 3 1/2 mins until the mixture thickens up more and turns less glossy. (I checked it at 3 mins and did an extra 30 secs then it was ready but do not to overbeat otherwise it will start to set in the bowl).
6- Next quickly transfer it to the prepared tin, and I must stress "Quickly" as it will start to set in the bowl.
****Please read all before starting this recipe****
Tip
I used to make this type of fudge all the time over the stove and this method to make "Traditional Homemade Fudge" in the Thermomix is so much easier than standing over a hot stove, but took me a few times until I had got it right, so dont be upset if it fails the first time due to not understanding how to make fudge as this is now my 10th time and I can not stress that you need to be quick to get it into your prepared pan before it starts to set in your bowl after you have beat it, Enjoy 
**I have my own fudge recipe with very similar ingredients but I found this recipe and method on the UK Thermomix website for the TM31 but found I had to cook it a little longer than the time that was given due to the different climate here in Aus**
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
CeceG: Hi I find cooking it a little longer and making sure to do the test with a little bit in a glass of water to see if it turns into a ball will help, cooking time depends on where you live and the humidity also, even when I did mine on the stove there was no exact time it would take for it to get to the 'soft ball' stage. Sorry it didnt work for you
This is the second time I’ve tried this & both times I can’t get it all the way to 118 deg (soft ball stage). So therefore too shiny & sets as a chew rather than fudge. I think I’ll have to go back to stovetop. Disappointing.
I used to make pretty much this recipe as a kid in FNQ too! We used to hand beat it in the pan and then race to get it in the dish quickly enough. The thermy does a great job of it - I cooked it for 40 minutes and beat it for about 3 minutes and it poured quite nicely. I couldn't find cream of tartar but used 1/8 teaspoon of tartaric acid. The fudge is slightly more crystalline than I consider ideal, maybe cream of tartar is required for me to perfect it.
Thanks for the great recipe!!
Used this recipe as my base for red skin fugde and peppermint fudge. Worked out great!
Am glad it worked for you Jess, as it can be a bit tricky and that is great the family all like it!!
OMG!! Yum!!!! Just like my Mum used to make when I was a kid. Followed the directions to a T and it worked perfectly. The whole family is drooling over it
Hi Amanda, the only thing i can suggest is that you get it into the prepared tin as quickly as possible as it will start to set in the bowl.....
Thanks Carmel! This is fantastic. I did need to use the basket as a splatter gaurd during cooking. I cut it while it was still warm but just set so I could get nice square pieces without it cracking. Delicious!! Don't think it will last long.
Hi Carmel could you please tell me what time frame to allow for getting it into the mould?Thankyou Amanda
Amanda