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 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!
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 💜
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 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.
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 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
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'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?
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.
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? 😉
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]
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.
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.
Thank you for another wonderful recipe! How cold do you keep your studio? I find whenever I make your recipe and try to set something at room temperature at my home, it doesn’t quite set and end up finishing in the fridge… (we keep out home warm I think!)
I burned my finger when I was like 13 making fudge using the caramel method and adding cold butter. One of the most painful things I've ever felt and still have the scar. The thermometer I was using didn't clip to the pan and it fell out when I was moving the pan off the heat, splashed a line of hot sugar across me, luckily only getting flesh in a couple of places. Still kind of scared to attempt it again even if I have done things with hot sugar since a lot.
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’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!
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!
Dane's tips for folding whipped cream into another batter ARE THE BEST!!! I LOVE THIS CHANNEL!
Neither do I cook or bake, I’m here for Jemma’s positive vibes ❤
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 💜
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!
Fudge Fudge Fudge ! thank you Jemma for sharing my favourite sweet recipe !
That looks so good Jemma ❤
This recipe is just perfect! I've made it twice and it works every time.
Thanks for having open mind with recipes❤
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!!! 🍪
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.🧑🍳🍚 ❤
So, I couldn’t wait for the weekend and ended up making this yesterday afternoon…soooo easy and soooo good!!
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 😁❤
Looks so appetizing. I think I'm going to love this dessert too.❤
Another fab recipe thank you ❤
Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
I've tried making fudge several times in the past without success. I'm excited to give this recipe a try.
What a great recipe! Thank you!😋
Made this today for first time and was absolutely delicious.
I made a batch yesterday and the Fudge was delicious !!!!
Yum I love fudge and this channel of course.❤
Love fudgeeee 😍🤤
Thanks for some of the best fudge that I have ever made!
I have tried it it’s amazing ❤❤❤
The recipe I was looking for. Perfect. Thank you - subscribed.
The BEST Jemma I cat wait to make it thank you very much many many thanks stay bless nd your family
Jemma . I love you . I swear i never knew you could do this one in real life
I am damm fan of you jemma❤❤❤ love and always makes ur receipe and always get success in it❤❤
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.
Make this every year for Christmas presents, so make about 6 lots a year well yummy.
I will be vising London in a month.... your shop is on my list! can't wait!!!
Este fudge hizo que me suscribiera!! Acabo de descubrirte así que veré tus otros videos!! Gracias por la receta!
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.
Thanks Jemma!
SO easy! I must try it! Thank you :o)
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 🤣
You’re AWESOME!
There you go, I learnt something. I didn't know you were meant to beat fudge! Looks delicious by the way 😋
Yum!
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.
Woww ❤
I'll try this for sure 😂🎉
The alarm brought me here😊
Bakers are very sweet. 😉
Hoping for a peanut butter version. ❤
Yummy 😋😋
Jemma is really funny, she makes us happy.
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.
In Sri Lanka we call this yummy fudge "Milk Toffee" 🤩😋
First !! And looks so yummy 😋
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
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?
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?😢
Thanks very much - how would you make chocolate fudge?
She is the mat watson (carwow) of cooking.
Great job excellent explaining
Ooooh
Jemma, can we add stuff to this fudge? Like dried sour cherries?
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!)
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 : (
Emergency fudge! What a concept!
Where did you get that plastic tray it's so cool and looks nice, please jemma could you say where you got it from.
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?
Do you have to use d sugar ? Or can you just use normal or brown or just leave it out
How can I substitute the Demerara sugar?🧡
I just made this but not sure wer I went wrong I now have crunching tablet so will try again
Can i use it as a cookie filling?
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.
Can you use this type of fudge in cookies?
Can I do it with white sugar?
In Brasil we have Doce de Leite, is similar, but is just milk and sugar ❤
Well, isn’t that a condensed milk.
If I wanted to add some dried fruit when would I add it, I assume when I put it in the tray? 😊
Hey Jemma, what knife did you use to cut the fudge? Is it a Global Knife? X
What would i do to make it a chocolate fudge?
❤❤❤
Would love to learn how to make sugar free fudge
Is there is substitute for dememera sugar?
Please the recipe of lemon crinkle cookies 🍋 🙏🏻🙏🏻
I can't fine demerara sugar in my country can I use brown sugar instead?
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? 😉
What can be substituted for Demerara Sugar?
Can I buy your book from Australia? :) Does it ship here?
The demerara sugar I can get here is considerably drier. How shall I adapt the recipe to that? Could I use all light soft brown sugar?
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]
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.)
hello there, i have a question, i got a right temperature, but after mixer it still liquid, somebody knows what could went wrong?
Ooooh it lasts for a month??? As if I can resist it that long but still better than it going hard in a week!
How would you make 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.
"Jadeybiscuit" said she would add this to her biscuits. Can you😊 how would love to try
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!
Hi Jemma I want to make a soft clotted cream fudge
I like my fudge like I like my women: "Easy, Creamy.. Vanilla"
So is it Condensed milk or sweetened condensed milk ?
Same thing. Condensed milk is always sweetened
Thank you for another wonderful recipe! How cold do you keep your studio? I find whenever I make your recipe and try to set something at room temperature at my home, it doesn’t quite set and end up finishing in the fridge… (we keep out home warm I think!)
Please show us cinnamon and sugar pretzels
I burned my finger when I was like 13 making fudge using the caramel method and adding cold butter. One of the most painful things I've ever felt and still have the scar. The thermometer I was using didn't clip to the pan and it fell out when I was moving the pan off the heat, splashed a line of hot sugar across me, luckily only getting flesh in a couple of places.
Still kind of scared to attempt it again even if I have done things with hot sugar since a lot.