@@annika1582 I think you could do it in the stand mixer, providing you're conscious of not over-aerating it. I'm going to assume that you have more speed/mixing control with a handheld.
As a lifelong candy maker, I still found this video informative and entertaining; it even took me out of a very blue mood, putting me 8nto an almost festive mood. Thanks.
I love Claire's videos, she always shows us not just the recipe but all the extra steps to to successfully make the dessert, I love her tips and appreciate these videos, feels like I'm taking a baking class, I wish she'd do a macaron video soon🥰
It’s not always broken sometimes it just needs some time off (after the smoke comes out) and it works again. I have « broken » 4 blenders and mixers like this and they all resuscitate at one point ☺️
If you are at a high altitude, do not rely on the “hard ball” and “soft ball” stages on a candy thermometer, because as water boils at a lower temp, candy cooks at a lower temp. So I do ten degrees less, because where I’m at (Albuquerque, a mile high), water boils a 202 F instead of 212 F (if you have an electric kettle that displays the temp, you will already know the temp your water boils at, because it cuts off at the temp water boils at instead of 212). You can also just boil water and then measure the temperature. You should subtract the number of degrees from the temp in the recipe, so if the recipe calls for 235 F, I cook until 225, if it calls from 260, I cook to 250, etc.
It doesn't get more real than this, she actually break the hand mixer 🤣I love Claire's video because it's real, she show us what will happen honestly making recipe and it definitely makes her recipe far more approachable
Thank you! I just sat down after making a pan of salted caramel and tempered chocolate to enrobe some of the caramel and boozy ganache bonbons. Feet up now and watching Claire after being on my feet all day, 😌
Thank you for making all of what you do seem so possible! I grew up baking a great deal and am circling back to refine techniques. I am inspired to grab my mother’s ol’ kitchen aid and make some cloudy nougat ☁️✨ After losing my mom in 2019 you have helped me find an entry point back into food, and what I love about preparing it. Thank you Claire!! ❤
I cut the 3 recipes out of the NYTimes yesterday (must have paper if the zombie apocalypse comes) and was psyching myself up for candy making when I saw this video. I like fudge, love caramels, but nougat is the food of the gods. Bless you Claire ❤️- now I am ready!!!!!
This is all so satisfying! Can’t wait to try it out one day! Keep up these great videos and new recipes for each and everything. Whether it’s breads, cakes, candy, etc. I love the diversity. And May I just say, it never fails to have something go wrong 😂 You go to love Claire. I know I do!
This is getting me so excited for the holidays! I love making candy as gifts for friends and family. I think I want to try and add nougat to the rotation!
I love making candy, but I live where it’s generally rainyand mild in November and December. As a result, I make fantasy fudge with additions my mama worked out, to ensure that my fudge sets each and every time. Congratulations on doing real fudge!
When I think of Christmas, I think of candy making. Cookies are pretty much the 2nd thing food wise I think about with Christmas. Is Nougat similar to divinity? Since I'm from southern Georgia in the US, divinity is often made around Christmas time. The fudge looked great, I wanted to reach through and grab one of those hazelnut pieces! The caramel was beautiful! Thank you, Claire!
I really want to make the nougat, but it seems so stressful! And actually, I don't even really like it that much.. but it's just so beautiful and magical looking! I'd feel proud of myself if I could make that.
thank you for this recipe! In Puerto Rico we call the nougat, turrón but harder and that's my favorite during the holidays! I'm going to try this during the holidays.
I love nougat and want to give it a try. Can I sub monkfruit sugar or another low GI sugar for granulated cane sugar? Would it be a 1:1 substitution? I know, near blasphemy but I need to mind my blood sugars.
❤another brilliant recipe. thank you. we do a lot of baking during the holiday season and bark is one of our baking projects. they are easy to eat and hard to make (lol) your recipe is great.❤
I have made nougat many times, but i find it goes really hard fast, but I have never done it this way with cooking honey and sugar separately and have never coconut oil either, is that a softeener? Sort of letting the nougat/ torrone keep its soft texture? Very interesting video!
ive never seen fudge made like this before, only the no boil fudge (the kind that relies on chocolate to set thats easily made in a microwave), or the kind that i made which is just sugar, butter, evap or condenced milk, stirred the whole time until softball temp, rest for 5 min then whizz until dull and thick, i might have to try this to compare textures now
Food is so beautiful. It’s amazing what we can make with simple ingredients. No one food should be off limits. Everything in moderation including moderation the great Julia Child once said!
I just made this recipe yesterday. It is VERY delicious but mine didn't set up as firmly as I hoped it would. I put it in the refrigerator overnight and cut and wrapped the pieces this morning. We will certainly be eating the nougat off the wax paper squares😂I'm a pretty seasoned cook and candy maker. I don't use a candy thermometer, I use a thermopen for everything. I'm sure my temperatures were accurate. I didn't have refined coconut oil or cocoa butter so I used a combination of butter and Crisco. Could this have made a difference? Any suggestions as to how to make it a bit firmer?
When we were growing up, my older sister loved trying to make fudge. I say "try" cuz it would crystallize almost everytime and become gritty and chunky. We'd affectionately call it "puppy poop fudge" and I loved it because it meant I'd get pretty much the whole batch to myself lol
These videos are 2 years old. Is Claire still doing cooking/ baking etc. Videos. I definitely love her and hope she is still active on utube. I order the cook book she advertised on her ice box cake video. Is she in television. I am using my phone.
All three recipes were well laid out with detailed instructions. I especially enjoyed the caramel part -- having said that, I don't actually like caramel at all but I still want to be able to make it for others. When it comes to the chocolate fudge recipe I think it is a massive amount of work for something that tastes fine with the Carnation 5-minute-fudge recipe. I wouldn't attempt Claire's recipe as she seemed to struggle with it herself. I do however, think that I will try adding a couple tablespoons of honey to the 5 minute recipe and see how it comes out.
Thank you for showing how to make real nougat. I've been wanting old fashioned nougat with jelled colored dots in it forever. And many people use white chocolate & marshmallows, which is a huge unacceptable cheat imo. I'll be trying the nougat.
Funnily enough, tomorrow is my Xmas cooking day- and I’m making both biscuits (cookies) AND a Lilly/candy snack- so I’m making Greek almond shortbread and Christmas Crack- never made caramel/toffee before so wish me luck!? Lol🙏🤞👍🏻🥰🤷♀️
I would have liked a link to the candy thermometer. I have one but it's not as good. It doesn't have the foot at the bottom and the clip doesn't stay on well. If anyone reads this and knows which candy thermometer it is or even the brand, please respond so I can find it. Thank you!
Thank you for this. HOWEVER, I was able to print the fudge recipe but not the caramel or the nougat. NYT says I have to subscribe!! Can someone share those two? I would really like to try these candy recipes.
Poor Claire, hand mixers are a bit of kryptonite 😁. That candy looks so awesome and tasty, and what a great gift idea. I'm not a fan of pistachios. Would it be all right to sub with almonds or hazelnuts, maybe both? Would definitely prefer hazelnuts in the fudge too. I have to skip the caramels though. They're my kryptonite 😢. Thanks for the great video!
I just made the nougat (second try), and I completely deflated. Zero air structure. Could my whisk have too many prongs? I did every stage just like the video... Solutions?
i love that even a very seasoned chef, like Claire, breathes a sigh of relief when the hardest part of a recipe's dance is completed.
"you'll want to use a hand mixer" - breaks the hand mixer (also breaks a spatula at home) - peak Claire chaos 😂
Would be fun if she did a mixer test video with her toughest batters and mixtures…that way we can all find a hand mixer that won’t die on us.
It was Claire's sister sabotaging again.
Any reason why this couldn't be done in a standing mixer? With a paddle attachment, I suppose.
@@annika1582 I think you could do it in the stand mixer, providing you're conscious of not over-aerating it. I'm going to assume that you have more speed/mixing control with a handheld.
As a lifelong candy maker, I still found this video informative and entertaining; it even took me out of a very blue mood, putting me 8nto an almost festive mood. Thanks.
🎉🎉🎉🎉😊
I love Claire's videos, she always shows us not just the recipe but all the extra steps to to successfully make the dessert, I love her tips and appreciate these videos, feels like I'm taking a baking class, I wish she'd do a macaron video soon🥰
Plus one for Macaron!
It’s not always broken sometimes it just needs some time off (after the smoke comes out) and it works again. I have « broken » 4 blenders and mixers like this and they all resuscitate at one point ☺️
Yep! I’ve definitely overheated hand mixers before and have had them come back to life once they cool lol
Claire genuinely never fails to make me smile. ♥️💕
If you are at a high altitude, do not rely on the “hard ball” and “soft ball” stages on a candy thermometer, because as water boils at a lower temp, candy cooks at a lower temp. So I do ten degrees less, because where I’m at (Albuquerque, a mile high), water boils a 202 F instead of 212 F (if you have an electric kettle that displays the temp, you will already know the temp your water boils at, because it cuts off at the temp water boils at instead of 212). You can also just boil water and then measure the temperature. You should subtract the number of degrees from the temp in the recipe, so if the recipe calls for 235 F, I cook until 225, if it calls from 260, I cook to 250, etc.
For Italian torrone (nougat) they put edible rice or wafer paper on the top and bottom instead of wrapping.
The rice paper is my favourite bit of nougat!
You can make it with potato starch and water, correct?
It doesn't get more real than this, she actually break the hand mixer 🤣I love Claire's video because it's real, she show us what will happen honestly making recipe and it definitely makes her recipe far more approachable
Thank you! I just sat down after making a pan of salted caramel and tempered chocolate to enrobe some of the caramel and boozy ganache bonbons. Feet up now and watching Claire after being on my feet all day, 😌
It's that time of year! I just made spiced clementine pate de fruits.
Claire HATES to temper chocolate🤣
Thank you for making all of what you do seem so possible! I grew up baking a great deal and am circling back to refine techniques. I am inspired to grab my mother’s ol’ kitchen aid and make some cloudy nougat ☁️✨ After losing my mom in 2019 you have helped me find an entry point back into food, and what I love about preparing it. Thank you Claire!! ❤
She lit candles on the back counter as a memorial for the hand mixer.
I cut the 3 recipes out of the NYTimes yesterday (must have paper if the zombie apocalypse comes) and was psyching myself up for candy making when I saw this video. I like fudge, love caramels, but nougat is the food of the gods. Bless you Claire ❤️- now I am ready!!!!!
Thats great! By any chance do you hace the recipe? I want to make de nougat but the mesurments are not in the nyt web site. ❤
Happily re-watching this for the tenth time as I wait to see what Claire will gift us this holiday season. 🥰
Omg I love Claire, so technical yet so artistic
Claire is a baking master!
Love how candid this video is! Fun and informative
She is such a delight to watch. She is patient and explains every step
I love her channel. Just saw her the first time 12-18-2024
What an incredible presenter. Loving this channel. ❤
Soft nougat is magic 😍😍
Claire breaking the hand mixer is very classic Claire.
This is all so satisfying! Can’t wait to try it out one day! Keep up these great videos and new recipes for each and everything. Whether it’s breads, cakes, candy, etc. I love the diversity. And May I just say, it never fails to have something go wrong 😂 You go to love Claire. I know I do!
The fudge caused me so much anxiety. Claire’s little giggle though! Cracks me up!
Anytime I see Claire on a different TH-cam channel I have to watch.
claire! you never disappoint. thank you (i love you)
Really loved the use of music around 21:40, Claire is the best.
Claire making candy is art~
All these look so good. And you've made it all very approachable. Thank you.
This is getting me so excited for the holidays! I love making candy as gifts for friends and family. I think I want to try and add nougat to the rotation!
I just love watching Claire in the kitchen! Can't wait to try these recipes soon!
Loved when Claire let the smoke out of that mixer!
I just love claire so much.
So much love for Claire she’s my favorite
so incredibly talented
Claire …. Educational and entertainment. Thank you
Oooh! Hazelnut fudge sounds awesome!
hey im glad after a few year (s?) I finally found claire from ig you know where.
thank you for hosting her :)
You know your stuff, girl! Thank you. Well taught.
Hi Claire, Love your videos! Hope to see more plant based adjacent recipes. Happy Holidays folks!
I love making candy, but I live where it’s generally rainyand mild in November and December. As a result, I make fantasy fudge with additions my mama worked out, to ensure that my fudge sets each and every time. Congratulations on doing real fudge!
When I think of Christmas, I think of candy making. Cookies are pretty much the 2nd thing food wise I think about with Christmas. Is Nougat similar to divinity? Since I'm from southern Georgia in the US, divinity is often made around Christmas time. The fudge looked great, I wanted to reach through and grab one of those hazelnut pieces! The caramel was beautiful! Thank you, Claire!
Yes I believe divinity is the southern name for it. That's what my family in Texas calls it and the recipe I know is very similar to what Claire did!
I can't afford all the ingredients or equipment, but ohh my goodness do I want to make all of these! 😍😍😍 I love nougat and pistachios!
I really want to make the nougat, but it seems so stressful! And actually, I don't even really like it that much.. but it's just so beautiful and magical looking! I'd feel proud of myself if I could make that.
I love Claire. She’s the best!
I enjoy & appreciate your video's, Thank you & all involved, I wish y'all a very Merry Christmas!
I liked making caramels at home because it gave me a rush of power to be able to do a difficult thing. Totally do it if you're on the fence!
Love this Holiday candy recipe 😍😍😍 thanks for sharing
thank god i was just wishing there was a video of claire making fudge !!!!!
Thanks Claire
thank you for this recipe! In Puerto Rico we call the nougat, turrón but harder and that's my favorite during the holidays! I'm going to try this during the holidays.
that opening scene with Claire throwing the candy has such nostalgic gm vibes-
I can't wait to make this for Christmas.
I love nougat and want to give it a try. Can I sub monkfruit sugar or another low GI sugar for granulated cane sugar? Would it be a 1:1 substitution? I know, near blasphemy but I need to mind my blood sugars.
Great video. If you have a new candy thermometer, don't forget to test it's accuracy. If it's even a few degrees off, you can burn your candy.
I’d love to know more about doing all this at altitude. Any good resources y’all are aware of?
I’m so excited to try these
I’m looking at this video, before I go shopping, so I would tried some of this
I bet that pistachio nougat would be even more amazing with some orange zest! :)
That was my thought! Candied orange peel would be amazing. Maybe some rose water too.
Simply fantastic you’re absolutely the top chef 👩🍳
Happy holidays to you 🎄
❤another brilliant recipe. thank you. we do a lot of baking during the holiday season and bark is one of our baking projects. they are easy to eat and hard to make (lol) your recipe is great.❤
Yay! We love Claire! Happy Holidays!
23:30 nougat
For the fudge, can i use double the Karo syrup in place of the honey? My sister is really allergic to honey. Thx!
Excellent explanations!!!
Great video - chapters for each recipe would be helpful
I have made nougat many times, but i find it goes really hard fast, but I have never done it this way with cooking honey and sugar separately and have never coconut oil either, is that a softeener? Sort of letting the nougat/ torrone keep its soft texture? Very interesting video!
ive never seen fudge made like this before, only the no boil fudge (the kind that relies on chocolate to set thats easily made in a microwave), or the kind that i made which is just sugar, butter, evap or condenced milk, stirred the whole time until softball temp, rest for 5 min then whizz until dull and thick, i might have to try this to compare textures now
Food is so beautiful. It’s amazing what we can make with simple ingredients. No one food should be off limits. Everything in moderation including moderation the great Julia Child once said!
I just made this recipe yesterday. It is VERY delicious but mine didn't set up as firmly as I hoped it would. I put it in the refrigerator overnight and cut and wrapped the pieces this morning. We will certainly be eating the nougat off the wax paper squares😂I'm a pretty seasoned cook and candy maker. I don't use a candy thermometer, I use a thermopen for everything. I'm sure my temperatures were accurate. I didn't have refined coconut oil or cocoa butter so I used a combination of butter and Crisco. Could this have made a difference? Any suggestions as to how to make it a bit firmer?
12:36 the way the hand mixer just quit. haha
I am sooo inspired!
god I love the way Claire talks about food
Everything looks delish! I'll try your fudge. I usually make mine with marshmallow fluff because, otherwise, it would seize up.
Can I use a stand mixer for the fudge?
I applaud EVERYONE that didn't uncontrollably giggle when Claire said "toasting these nuts" and "toasting my nuts" ....Bravo
When we were growing up, my older sister loved trying to make fudge. I say "try" cuz it would crystallize almost everytime and become gritty and chunky. We'd affectionately call it "puppy poop fudge" and I loved it because it meant I'd get pretty much the whole batch to myself lol
These videos are 2 years old.
Is Claire still doing cooking/ baking etc. Videos.
I definitely love her and hope she is still active on utube.
I order the cook book she advertised on her ice box cake video.
Is she in television. I am using my phone.
Fabulous!
All three recipes were well laid out with detailed instructions. I especially enjoyed the caramel part -- having said that, I don't actually like caramel at all but I still want to be able to make it for others. When it comes to the chocolate fudge recipe I think it is a massive amount of work for something that tastes fine with the Carnation 5-minute-fudge recipe. I wouldn't attempt Claire's recipe as she seemed to struggle with it herself. I do however, think that I will try adding a couple tablespoons of honey to the 5 minute recipe and see how it comes out.
I'm exhausted! After i rest up I'm going to go out and buy fudge, caramels and nougat.
Shoutout to the Persians for creating the pistachio nougat called gaaz.
This video was worth watching for the paper folding alone…
Yes! I was wowed within the first minutes. I’ve always struggled with that part trying to get it fitted and smooth. Will definitely try her method.
My thermometer literally just died 🤣
Don't think I'll be making nougat soon....but I can eyeball that Fudge recipe maybe 😋
This looks hard 😅 😂. Love watching Claire!
Love this candy recipe! Yummy!😍
I got rid of my double boiler after getting an induction cook top and realizing how low the low settings are ❤
Thank you for showing how to make real nougat. I've been wanting old fashioned nougat with jelled colored dots in it forever. And many people use white chocolate & marshmallows, which is a huge unacceptable cheat imo. I'll be trying the nougat.
Funnily enough, tomorrow is my Xmas cooking day- and I’m making both biscuits (cookies) AND a Lilly/candy snack- so I’m making Greek almond shortbread and Christmas Crack- never made caramel/toffee before so wish me luck!? Lol🙏🤞👍🏻🥰🤷♀️
I would have liked a link to the candy thermometer. I have one but it's not as good. It doesn't have the foot at the bottom and the clip doesn't stay on well.
If anyone reads this and knows which candy thermometer it is or even the brand, please respond so I can find it. Thank you!
I knew I could rely on Claire to come through with a fudge recipe that doesn't use condensed milk.
oh to make nougat with claire 🫶🫶
What in the Sade video is with the candles?
Yesss queen Claire omg you had me at caramel 🤤 delicious
I wonder if I could sub maple syrup for honey in the nugat 🤔 @CSaffitz
Thank you for this. HOWEVER, I was able to print the fudge recipe but not the caramel or the nougat. NYT says I have to subscribe!! Can someone share those two? I would really like to try these candy recipes.
Poor Claire, hand mixers are a bit of kryptonite 😁. That candy looks so awesome and tasty, and what a great gift idea. I'm not a fan of pistachios. Would it be all right to sub with almonds or hazelnuts, maybe both? Would definitely prefer hazelnuts in the fudge too. I have to skip the caramels though. They're my kryptonite 😢. Thanks for the great video!
Spanish nougat is often almond - it's really good!
This is fun to watch someone do. If I tried, I'd be in the ER. I know and accept my limitations. LOL.
Need to see how Claire makes divinity candy.
I just made the nougat (second try), and I completely deflated. Zero air structure.
Could my whisk have too many prongs?
I did every stage just like the video...
Solutions?
god bless people who love cooking/baking cos it is not me!