Ingredients
Lemon Fudge (adapted from Wendyl Nissen's mother's recipe)
- 40 grams Butter
- 125 grams water
- 180 grams raw sugar
- 1 pinches salt
- 250 grams wine biscuits
- 65 gram dessicated coconut
- 2 portion lemon rind (from 2 lemons)
- 125 grams Butter
- 197 grams sweetened condensed milk
- 240 grams icing sugar
- 1 tsp softened butter
- 1 tbsp lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place butter and water into mixing bowl and heat 3 min/120°C/speed 2
- Add all remaining ingredients and blend 30 sec/speed 10, until smooth. Scrape down sides of mixing bowl. Allow to cool before placing in sterilised jar (approx 30 mins)
- Place 250g wine biscuits into dry mixing bowl and mill 10secs/speed 10.
- Add coconut and lemon rind and mix 5 secs/speed 3 to combine. Transfer to bowl and set aside.
- Add to mixing bowl, 197g sweetened condensed milk.
- Add 120g butter 4mins/50 degrees/speed 3 to melt and combine
- Add dry ingredients back into mixing bowl and mix 10secs/speed 3 to combine. Pour mixture into lined dish and press down with the back of a spoon. Place in refrigerator to set. Clean and dry mixing bowl.
- Place 240g icing sugar into mixing bowl.
- Add 1tsp softened butter
- Add 1tsp lemon juice. Mix 5 secs/speed 3. Add more lemon juice and repeat this step to achieve desired consistency.
- Pour icing over fudge and spread with a damp knife. Return to the refrigerator for best results.
- Enjoy your creation!
Sweetened Condensed Milk
Fudge
Lemon Icing
Tip
Please note - this recipe is not from my 'healthier' category!
You can make the sweetened condensed milk first before proceeding to make the fudge
You can mill raw sugar to make icing sugar before icing the slice
You can substitute lemon for orange or other citrus.
This fudge needs refrigeration time before eating.
Fudge can be pressed out in a tin or rolled into balls and rolled in coconut and lemon rind as an alternative to icing.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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.
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