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
- 2 teaspoons Vanilla ex
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Prepare a 20cm square cake or slice tin by lining it with baking paper.
Add all ingredients into the bowl except for the Vanilla, add them in the order they are written.
Set your timer to 40mins, Next set your temperature to 115° 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.
Check at the end of 40 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 mins (50mins all up) to reach "soft ball" stage as it took me 40 mins to make this here in NQLD in Winter and 50 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.
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).
Next quickly transfer it to the prepared tin, and I must stress "Quickly" as it will start to set in the bowl.
Describe the preparation steps of your recipe
****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 
**This recipe was found on the UK Thermomix website for the TM31, but had to change to cooking times and temp to suit the TM5**
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Comments
It didn't set first time. My TM6 didn't get hot enough at 115 degrees so put it back into bowl And increased heat to varoma for five minutes. Then beat it again. Set perfectly.
Thought it was set until I cut into it! Then realised that I hadn't cooked it long enough, only 40 minutes ... so next time it will be in there for 50 minutes!
Great fudge! Easy recipe
Fudge won't set if you didn't reach the soft ball stage. Did you test it for a soft ball? You can reheat up your unset fudge again until it has melted and is boiling then turn off the heat and have it stirring until it loses it's gloss. It loses it's gloss as the sugar crystals cool and reform and the mixture actually starts to form a grainy texture. Once it loses it's gloss you need the turn it out quickly though because it is cooling and setting. I live in SE QLD too and I can't say the weather influences it. But if you haven't hit that soft ball stage it will never set.
Just like my grandmothers recipe. Melt in the mouth.
Brilliant! Just what I was looking for. Agree that you have to play with times depending on the weather but worked perfectly for me first go
I too failed the first time , but the 2nd go worked fine , and now that I know what to look for when it says loses its gloss. I can see where I went wrong first time so not the fault of the recipe , very easy and proof will be in the tasting ..
Cooking my fudge in the thermo from now on. Very happy with the result
Thanks Carmel
If you have never made fudge it can be a bit tricky at first as it took me a couple of times to get it to work but have made this over 10 times now and works perfect every time
I tried this recipe for the first time and had a fail but the second time I cooked it was amazing I live in NQ so I just cooked for another 5 mins and when whipping I watched it 'lose its gloss ' my family loved it def making this a favourite
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