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Sugar Fudge

IMG_7831

 

Sugar Fudge
THERMOMIX
32 mins
TOTAL
35 mins
 
Portions / Servings: 80 pieces
Auteur: Fannélie Stammégna
INGREDIENTS
  • 570 g sugar
  • 300 g Carnation evaporated milk
  • 550 g brown sugar
  • 225 g salted butter
Useful items:
  • 1 bowl
  • 1 square pan 30 cm x 30 cm
  • Parchment paper
  • Metal box
INSTRUCTIONS
  1. Place 190 g of sugar in the mixing bowl and pulverize 10 sec/speed 10. Reserve in a bowl.
  2. Place 190 g of sugar in the mixing bowl and pulverize 10 sec/speed 10. Reserve with sugar from step 1.
  3. Place the last 190 g of sugar in the mixing bowl and pulverize 10 sec/speed 10. Reserve.
Note: It is important to divide the sugar amount into 3 steps, otherwise the texture will be crispy.
  1. Add evaporated milk, brown sugar, diced butter in the mixing bowl. Cook 20 min/100°/speed 3 with the simmering basket on top of the lid in order to let the steam evaporate.
  2. At the tone, program 5 min/120°/speed 3 for TM5 users, or 5 min/Varoma/speed 3 for TM31 users.
  3. Program 2 min/speed 3 and add the reserved powdered sugar in small doses using a spoon. Once the sugar in the mixing bowl, program 5 min/speed 3, without the measuring cup.
  4. Pour the sugar fudge into a square pan covered with parchment paper. Let cool and place in freezer overnight.

  5. Cut approximatively eighty 2 cm x 2 cm square pieces and place in a metal box covered with parchment paper. For every layer, place a sheet of parchment paper.
NOTES

Can be placed in the freezer for a firmer texture.

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