Could you please do a series on nougat? There are several kinds - and I'd especially love to know how to make 2 types: 1. the chewy soft white-ish nougat with pistachios etc. 2. the whipped darker-coloured kind, found in mars bars or milkyway bars
Wanted to jump in here with a slight tweak I tried. The recipe as is was amazing!! But I wondered what the taste would be if the butter was added after reaching softball temp. So I tried a batch where I added the butter after the mixture slightly cooled from 235*F, just mixing it in until it melted. It has a little less "burnt butter" flavour, but still the same smooth texture. Maybe something for folks to try!
I turned it into coffee and walnut fudge. I replaced the milk with about the same amount of strongly brewed coffee. Espresso might be ideal but I did it using an AeroPress. I used dark brown sugar instead of light. I also added a couple of tablespoons of double cream. I mixed in 100g of chopped walnuts towards the end of the beating stage. Unfortunately I did overshoot into a crumblier consistency and the nuts probably helped with this. But it tastes great. I'd be happier if I could dial in the beating time a bit better but this seems well worth another go. Rum and raisin may be next on the list.
One of my goals in life is to visit your shop when I travel to England. I always tell my mum how much I love your goodies and I love the aesthetic it's very welcoming 💜
I’ve always assumed that fudge had that crumbly, dry texture you mention because it’s all I’ve ever had but I recently tried some from The Fudge Kitchen and it was the softest and chewiest fudge I’ve ever tried, it was almost like a chocolate brownie in texture and it’s completely changed my view on fudge now! Can’t wait to make this at home🫶🏻
VANILLA FUDGE recipe [in brackets are my hopeful attempts at conversions for Americans!] - Starts @1:47 - 330g Demerara Sugar + 120g Light Brown Sugar; Demerara is not something I'm familiar with in the US so I would just combine these two & use a total of 450g light brown sugar --- [American: this becomes a total of 2 Cups light brown sugar] - 400g Condensed Milk --- [American: one 14oz can sweetened condensed milk] - 150g Milk --- [American: *5 fluid ounces + 2 tsp, whole milk] (not certain about this amount... see below) - 120g Unsalted Butter --- [American: one stick, aka 1/4 lb, aka 8 Tbsp butter] - 1 tsp Vanilla - Generous Pinch of Salt Cook over Med-Low heat for ~10 to 20 minutes, STIRRING CONSTANTLY with heat-proof spatula, until it reaches desired temperature at 113C to 115C --- [American: 235.4F to 239F] @4:03 - (requires a candy thermometer) - TURN OFF the HEAT @4:20 BEAT on Low-Med speed for a couple minutes, using mixer or wooden spoon, until it changes from translucent to a little more opaque. The longer you mix, the less smooth it becomes, so only about 2 or 3 minutes. Place in prepared pan 24 x 16 cm --- [American: 9.5 x 6.3 inches] that has been sprayed & lined with parchment paper. LET IT COOL WELL before touching it!!! At least 30 minutes. As an American, I have to make some assumptions & attempt conversions. I struggled to figure out how to "long-ways convert" these weights to volumes of ingredients, as weighing ingredients has not previously been customary in the US. From your accent & the measures you give, I'm assuming you are talking Centigrade for the temps. Though, I found it interesting that you actually described the vanilla measured as one teaspoon! I tried converting to American (Imperial) measures & have placed my efforts in brackets above. *You would have to re-check the milk conversion as I am not certain I have that right. A gallon (128 fluid ounces) of milk weighs 8.6 pounds, (which coincidentally is 138 ounces by weight), which would mean that 1 fluid oz of milk should weigh just about 1 ounce by weight! Talk about confusing! Since 150g equals 5.29 ounces (by weight), it LOOKS LIKE 150g of milk is about 5 fluid oz of milk plus 2 teaspoons... or not! YIKES, I gave it my best shot! Thanks for sharing this & God bless!😇 "Easy, Creamy.. Vanilla Fudge" | Cupcake Jemma [11.16.2023]
@@shellyrae777 I have not yet made this... only made an attempt at conversions HOPING to make it! I'd be very interested to hear how yours turns out, if indeed you DO make it! Good luck & God bless! Merry Christmas! 🌟🐑✝🕊🔥 🎂😇 🎄 [12.22.2024]
Made this and it was delicious! Not grainy at all like some of the commenters mentioned. I used organic cane sugar since Demerara isn't that common in the US.
This is my favorite fudge too, we grew up on chocolate fudge, the old fashioned kind and I only eat vanilla fudge which I think tastes more like caramel. So yummy
Hi, So she said it was sweet and salty, what if I don't want a sweet and salty fudge, do I just leave out the salt or put a little less salt in? Thanks! X
My crumbs and dollies book has landed through my door! Can't wait to.get started 🎉 thanks Jemma and team for the fab video's on here, along with tips and your fab jolly happiness you share with everyone. I Love baking with you guys.🧑🍳🍚 ❤
This is exactly what I needed!! I want to add little chunks of fudge to the cookie recipe you posted last week! I made them and my kids absolutely loved them, but I think some fudge chunks would make them absolutely perfect for our taste 😁❤
I used to make chocolate fudge all the time. My pan had rounded edges that I needed to cut off to make nice squares. My son loved the extra bits and called them fudge butts!
I've made it with moscavado sugar cause where I live I couldn't find demarara. It's now chilling. I want to use it on some white chocolate fudge cookies for my sister. I hope it's a good idea
Would it be possible to do this recipe using only white granulated sugar to achieve a whiter looking fudge. Wanting to do a traditional fudge that I’m able to colour for the holidays.
I've never really liked fudge, except one year my mom made peanut butter fudge for Christmas, and I swear I ate it all. I was so sick. Lol. But I think it's because here in the American Midwest, every little shop seems to sell fudge, and it always seems really dry and overly sweet to me. I do need to make fudge for my cousin's boyfriend's birthday. Can you just add make chocolate or cocoa powder for chocolate fudge?
First time I tried this it worked perfectly! Made a new batch and it looked curdled when it went into the mixer, smoothed out with the mixing but has failed to set - any idea what went wrong?
Thanks Jemma. I love fudge too and I haven't had any for ages so I will be trying this recipe, probably already tomorrow. UPDATE: I've made them at it was all really easy and fairly quickly to do too. Unfortunately mine turned out a bit more like chewy caramel than fudge, and I was very accurate with the thermometer so I presume I didn't mix it for long enough. Still tastes lovely and chewy caramel isn't bad either but I will give it longer in the mixer next time.
Hi, it looks really cool:-) and I would like to try it (even though first I will have to make the condensed milk ( no organic version in my country) but I am bit confused about the temperatures ...I thought you said it must be somewhere between 130 and 150 but turned off your heat at 115...Is it because it is going to get hotter even after you remove it from the stove or...? Thanks a lot for your answer!🧡 Anna
Hi! I love fudge and I would like to try this recipe. I have a question. The condensed milk looks in the video like sweetened one, is it sweetened? Thank you.
All products labeled condensed milk are sweetened; some brands explicitly call it out in the name, but some don't. If it's unsweetened, the recipe and the label will say "evaporated milk." Another way to tell if evaporated milk or condensed milk is being used is visually -- evaporated milk pours like water or milk, it's thin. Condensed milk is very thick and syrupy from the sugar.
@@readyplayer2 Thank you for your explanations. It's not the same in my country, where "sweetened" is clearly mentioned both in recipes & labels, so it's good to know what is the case in Great Britain or elsewhere.
Just made chocolate fudge yesterday and cut it into cubes, wrapped it in parchment and put it into a container for the fam to snack on. I did put the container in the fridge though, so I'm slightly concerned about that.
Just have a question about this recipe. I want to make it for the Holidays. but I need to know about the ingredients, it doesn't say how many cups do you use to make it. please respond back. and what to do after you put it in the pan. how long do you leave it in the refrigerator for.
I am consistently getting crumbly fudge no matter what I do!!! What am I doing wrong?!!! Out of 8 batches I have achieved chewy fudge once and the three batches after that I didn’t change anything and BOOM crumbly again
Looks delicious. We make a different kind here in the Caribbean. It's not chewy...ours is breakable and delicious. But between you and I Jemma, I prefer the chewy gooey fudge like yours. Keep this a secret between us, okay? 😉
Could you please do a series on nougat? There are several kinds - and I'd especially love to know how to make 2 types:
1. the chewy soft white-ish nougat with pistachios etc.
2. the whipped darker-coloured kind, found in mars bars or milkyway bars
Oh yes
Kelp nougat crunch is my favorite 🍍🐡
Wanted to jump in here with a slight tweak I tried. The recipe as is was amazing!! But I wondered what the taste would be if the butter was added after reaching softball temp. So I tried a batch where I added the butter after the mixture slightly cooled from 235*F, just mixing it in until it melted. It has a little less "burnt butter" flavour, but still the same smooth texture. Maybe something for folks to try!
I turned it into coffee and walnut fudge. I replaced the milk with about the same amount of strongly brewed coffee. Espresso might be ideal but I did it using an AeroPress. I used dark brown sugar instead of light. I also added a couple of tablespoons of double cream. I mixed in 100g of chopped walnuts towards the end of the beating stage.
Unfortunately I did overshoot into a crumblier consistency and the nuts probably helped with this. But it tastes great. I'd be happier if I could dial in the beating time a bit better but this seems well worth another go. Rum and raisin may be next on the list.
Came to London on holiday two weeks ago and was most excited to go to C&D! Went there twice and bought a lottt of goodies ❤❤❤
Lucky you!!! 🍪
I’ve always struggled with fudge, but this level of ease excites me! I’ll be trying this over the weekend!!
This is a good recipe Jemma. I love it when you bring back true classics to our screens!
One of my goals in life is to visit your shop when I travel to England. I always tell my mum how much I love your goodies and I love the aesthetic it's very welcoming 💜
This recipe is just perfect! I've made it twice and it works every time.
Neither do I cook or bake, I’m here for Jemma’s positive vibes ❤
Este fudge hizo que me suscribiera!! Acabo de descubrirte así que veré tus otros videos!! Gracias por la receta!
Dane's tips for folding whipped cream into another batter ARE THE BEST!!! I LOVE THIS CHANNEL!
Thanks for having open mind with recipes❤
Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
Made this today for first time and was absolutely delicious.
Fudge Fudge Fudge ! thank you Jemma for sharing my favourite sweet recipe !
The recipe I was looking for. Perfect. Thank you - subscribed.
I’ve always assumed that fudge had that crumbly, dry texture you mention because it’s all I’ve ever had but I recently tried some from The Fudge Kitchen and it was the softest and chewiest fudge I’ve ever tried, it was almost like a chocolate brownie in texture and it’s completely changed my view on fudge now! Can’t wait to make this at home🫶🏻
The BEST Jemma I cat wait to make it thank you very much many many thanks stay bless nd your family
Thanks for some of the best fudge that I have ever made!
Oh my god this looks amazing!
Could you show us some more fudge flavours please? 😍
Oooooo fudge flavours like berry 🍓 or lemon 🍋
🤤🤤🤤
Oooo or a lemon meringue fudge 😳😍
Talk us through the tattoos in the appropriate places 🤣
@@RagTrollys ooooooooooooooooooooooo that’s a great idea! Like a cross between a lemon square and a block of fudge
@@watercolourartincapetown2919 stop! 😂
I need a recipe NOW 🤣
VANILLA FUDGE recipe [in brackets are my hopeful attempts at conversions for Americans!] - Starts @1:47
- 330g Demerara Sugar + 120g Light Brown Sugar; Demerara is not something I'm familiar with in the US so I would just combine these two & use a total of 450g light brown sugar --- [American: this becomes a total of 2 Cups light brown sugar]
- 400g Condensed Milk --- [American: one 14oz can sweetened condensed milk]
- 150g Milk --- [American: *5 fluid ounces + 2 tsp, whole milk] (not certain about this amount... see below)
- 120g Unsalted Butter --- [American: one stick, aka 1/4 lb, aka 8 Tbsp butter]
- 1 tsp Vanilla
- Generous Pinch of Salt
Cook over Med-Low heat for ~10 to 20 minutes, STIRRING CONSTANTLY with heat-proof spatula, until it reaches desired temperature
at 113C to 115C --- [American: 235.4F to 239F] @4:03 - (requires a candy thermometer) - TURN OFF the HEAT
@4:20 BEAT on Low-Med speed for a couple minutes, using mixer or wooden spoon, until it changes from translucent to a little more opaque. The longer you mix, the less smooth it becomes, so only about 2 or 3 minutes.
Place in prepared pan 24 x 16 cm --- [American: 9.5 x 6.3 inches] that has been sprayed & lined with parchment paper.
LET IT COOL WELL before touching it!!! At least 30 minutes.
As an American, I have to make some assumptions & attempt conversions. I struggled to figure out how to "long-ways convert" these weights to volumes of ingredients, as weighing ingredients has not previously been customary in the US. From your accent & the measures you give, I'm assuming you are talking Centigrade for the temps. Though, I found it interesting that you actually described the vanilla measured as one teaspoon!
I tried converting to American (Imperial) measures & have placed my efforts in brackets above.
*You would have to re-check the milk conversion as I am not certain I have that right. A gallon (128 fluid ounces) of milk weighs 8.6 pounds, (which coincidentally is 138 ounces by weight), which would mean that 1 fluid oz of milk should weigh just about 1 ounce by weight! Talk about confusing! Since 150g equals 5.29 ounces (by weight), it LOOKS LIKE 150g of milk is about 5 fluid oz of milk plus 2 teaspoons... or not! YIKES, I gave it my best shot!
Thanks for sharing this & God bless!😇
"Easy, Creamy.. Vanilla Fudge" | Cupcake Jemma
[11.16.2023]
This American thanks you! I was trying to figure out the conversions on my own, then came across your comment. Happy Holidays!
@@shellyrae777 I have not yet made this... only made an attempt at conversions HOPING to make it! I'd be very interested to hear how yours turns out, if indeed you DO make it! Good luck & God bless! Merry Christmas! 🌟🐑✝🕊🔥 🎂😇 🎄
[12.22.2024]
@@mcsmama I’ll let you know how it goes. Merry Christmas to you as well 🎄🙏
Made this and it was delicious! Not grainy at all like some of the commenters mentioned. I used organic cane sugar since Demerara isn't that common in the US.
I've tried making fudge several times in the past without success. I'm excited to give this recipe a try.
Adding this to the list of goodies I'll be making 🥰 you've helped me grow so much as a baker, Jemma and the gang! Thank you!
Make this every year for Christmas presents, so make about 6 lots a year well yummy.
This is my favorite fudge too, we grew up on chocolate fudge, the old fashioned kind and I only eat vanilla fudge which I think tastes more like caramel. So yummy
Fabulous and yummy as always!!! ❤
So, I couldn’t wait for the weekend and ended up making this yesterday afternoon…soooo easy and soooo good!!
Hi, So she said it was sweet and salty, what if I don't want a sweet and salty fudge, do I just leave out the salt or put a little less salt in? Thanks! X
I made a batch yesterday and the Fudge was delicious !!!!
I will be vising London in a month.... your shop is on my list! can't wait!!!
My crumbs and dollies book has landed through my door! Can't wait to.get started 🎉 thanks Jemma and team for the fab video's on here, along with tips and your fab jolly happiness you share with everyone. I Love baking with you guys.🧑🍳🍚 ❤
I made a batch of this today. I thought I might have given it a bit too long in the mixer but it’s turned out brilliantly.
This is exactly what I needed!! I want to add little chunks of fudge to the cookie recipe you posted last week! I made them and my kids absolutely loved them, but I think some fudge chunks would make them absolutely perfect for our taste 😁❤
Jemma . I love you . I swear i never knew you could do this one in real life
I have tried it it’s amazing ❤❤❤
Jemma is really funny, she makes us happy.
I am damm fan of you jemma❤❤❤ love and always makes ur receipe and always get success in it❤❤
That looks so good Jemma ❤
I used to make chocolate fudge all the time. My pan had rounded edges that I needed to cut off to make nice squares. My son loved the extra bits and called them fudge butts!
I love fudge. I used to make it a lot years ago. Never occurred to me to use a stand mixer to beat it 🙈 I gave myself arm ache with a wooden spoon.
I've made it with moscavado sugar cause where I live I couldn't find demarara. It's now chilling. I want to use it on some white chocolate fudge cookies for my sister. I hope it's a good idea
Another fab recipe thank you ❤
Hi jemma ,Love your channel,could you please tell me the best type of cherries to use for my home made cherry Fudge,Thanks.
Yum I love fudge and this channel of course.❤
Where did you get that plastic tray it's so cool and looks nice, please jemma could you say where you got it from.
There you go, I learnt something. I didn't know you were meant to beat fudge! Looks delicious by the way 😋
Thanks Jemma!
Ooooh
Jemma, can we add stuff to this fudge? Like dried sour cherries?
I was really looking forward to making this🥰
Where have I gone wrong? It’s been in the mixer 10 mins but is really runny?😢
SO easy! I must try it! Thank you :o)
Would it be possible to do this recipe using only white granulated sugar to achieve a whiter looking fudge. Wanting to do a traditional fudge that I’m able to colour for the holidays.
You’re AWESOME!
I've never really liked fudge, except one year my mom made peanut butter fudge for Christmas, and I swear I ate it all. I was so sick. Lol. But I think it's because here in the American Midwest, every little shop seems to sell fudge, and it always seems really dry and overly sweet to me.
I do need to make fudge for my cousin's boyfriend's birthday. Can you just add make chocolate or cocoa powder for chocolate fudge?
Thanks very much - how would you make chocolate fudge?
Bakers are very sweet. 😉
First time I tried this it worked perfectly! Made a new batch and it looked curdled when it went into the mixer, smoothed out with the mixing but has failed to set - any idea what went wrong?
If I wanted to add some dried fruit when would I add it, I assume when I put it in the tray? 😊
Looks so appetizing. I think I'm going to love this dessert too.❤
Thanks Jemma. I love fudge too and I haven't had any for ages so I will be trying this recipe, probably already tomorrow.
UPDATE: I've made them at it was all really easy and fairly quickly to do too. Unfortunately mine turned out a bit more like chewy caramel than fudge, and I was very accurate with the thermometer so I presume I didn't mix it for long enough. Still tastes lovely and chewy caramel isn't bad either but I will give it longer in the mixer next time.
I had the exact same issue , mine was pale and so soft , not chewy at all : (
I just made this but not sure wer I went wrong I now have crunching tablet so will try again
First !! And looks so yummy 😋
Love fudgeeee 😍🤤
In Sri Lanka we call this yummy fudge "Milk Toffee" 🤩😋
If I wanted to make this chocolate flavored, would I stir in a certain amount of dark chocolate as its cooling down? Or use cocoa?
Jemma, How can i add passion fruit puree to this recipe to make a passion fruit fudge?
She is the mat watson (carwow) of cooking.
Great job excellent explaining
Please Jemma, if I was to make nut butter one, when do I put it in and will it stay the same chewy consistency? (‘Cos grainy - no thanks!)
How can I substitute the Demerara sugar?🧡
Hi, it looks really cool:-) and I would like to try it (even though first I will have to make the condensed milk ( no organic version in my country) but I am bit confused about the temperatures ...I thought you said it must be somewhere between 130 and 150 but turned off your heat at 115...Is it because it is going to get hotter even after you remove it from the stove or...?
Thanks a lot for your answer!🧡
Anna
She says anywhere between 113 and 115, I believe. It’s very specific which is why she turns off at 115. Hope that helps. ❤
@@jenniferduparcbraham1392 🧡 Thanks a lot! It makes sense:-)
Can i use it as a cookie filling?
Can I do it with white sugar?
Hoping for a peanut butter version. ❤
Can i subs with evaporated milk?
Do you have to use d sugar ? Or can you just use normal or brown or just leave it out
Emergency fudge! What a concept!
The alarm brought me here😊
I can't fine demerara sugar in my country can I use brown sugar instead?
I'll try this for sure 😂🎉
Could anyone advise whether it should be sweetened or unsweetened condensed milk?
Hi! I love fudge and I would like to try this recipe. I have a question. The condensed milk looks in the video like sweetened one, is it sweetened? Thank you.
Yes, that’s the one.😉
@@mominetti Thank you for your answer!
All products labeled condensed milk are sweetened; some brands explicitly call it out in the name, but some don't. If it's unsweetened, the recipe and the label will say "evaporated milk." Another way to tell if evaporated milk or condensed milk is being used is visually -- evaporated milk pours like water or milk, it's thin. Condensed milk is very thick and syrupy from the sugar.
@@readyplayer2 Thank you for your explanations. It's not the same in my country, where "sweetened" is clearly mentioned both in recipes & labels, so it's good to know what is the case in Great Britain or elsewhere.
@@readyplayer2 Exactly!
What would i do to make it a chocolate fudge?
Just made chocolate fudge yesterday and cut it into cubes, wrapped it in parchment and put it into a container for the fam to snack on. I did put the container in the fridge though, so I'm slightly concerned about that.
Is there is substitute for dememera sugar?
Yummy 😊
Would love to learn how to make sugar free fudge
Hey Jemma, what knife did you use to cut the fudge? Is it a Global Knife? X
Just have a question about this recipe. I want to make it for the Holidays. but I need to know about the ingredients, it doesn't say how many cups do you use to make it. please respond back. and what to do after you put it in the pan. how long do you leave it in the refrigerator for.
Ooooh it lasts for a month??? As if I can resist it that long but still better than it going hard in a week!
I am consistently getting crumbly fudge no matter what I do!!! What am I doing wrong?!!! Out of 8 batches I have achieved chewy fudge once and the three batches after that I didn’t change anything and BOOM crumbly again
Yum!
Yummy 😋😋
Can you use this type of fudge in cookies?
Please the recipe of lemon crinkle cookies 🍋 🙏🏻🙏🏻
Hey Jemma can you clarify please whether the container size is in cams or inches. Thanks a bunch.
Cams?!? You mean centimetres (cm)? It’s in cm’s, 24cm X 16cm.
(You can see that 24 inches would be much much bigger.)
Woww ❤
Looks delicious. We make a different kind here in the Caribbean. It's not chewy...ours is breakable and delicious. But between you and I Jemma, I prefer the chewy gooey fudge like yours. Keep this a secret between us, okay? 😉
So is it Condensed milk or sweetened condensed milk ?
Same thing. Condensed milk is always sweetened
What can be substituted for Demerara Sugar?
hello there, i have a question, i got a right temperature, but after mixer it still liquid, somebody knows what could went wrong?