Portions / Servings: 80 pieces
- 570 g sugar
- 300 g Carnation evaporated milk
- 550 g brown sugar
- 225 g salted butter
- 1 bowl
- 1 square pan 30 cm x 30 cm
- Parchment paper
- Metal box
Place 190 g of sugar in the mixing bowl and pulverize 10 sec/speed 10. Reserve in a bowl.
Place 190 g of sugar in the mixing bowl and pulverize 10 sec/speed 10. Reserve with sugar from step 1.
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.
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.
At the tone, program 5 min/120°/speed 3 for TM5 users, or 5 min/Varoma/speed 3 for TM31 users.
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.
Pour the sugar fudge into a square pan covered with parchment paper. Let cool and place in freezer overnight.
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.
Can be placed in the freezer for a firmer texture.