Lol I just finished watching you on t.v and then seen you had posted this. Omgosh this fudge looks incredible. You make it look sooo easy, thanks for sharing your knowledge with us Anna. My favorite fudge is probably the basic old fashioned style, although this one looks like it could be a contender!!🍫🍪🍩
Yes, you can substitute. It will make extra because I only know how to make a cup of this substitute, and this recipe only needs a tablespoon. Sooo, that being said, dissolve 1 cup of sugar into 1/4 cup of water making sure all the sugar dissolves. You should basically have white sugar syrup instead of corn syrup. all this does is helps the concoctions set better, but remember, of this full cup of substitute, you'll only use 1 Tablespoon Apparently the author of the video only replies to positive comments and not to baking or cooking inquiries. A face to sell videos imo.
This recipe just did not work for me. The fudge came out way too soft, almost liquid still. Most recipes have you ensure you cook the ingredients up to a high temperature around 235 degrees F. This one just has you cook until the sugar is dissolved. I believe that is the issue. That being said, the trick with the parchment paper has already come in handy a couple times, so thanks for that. :)
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Hmmm? I make truffles for Christmas , maybe I should try this. Love watching u Anna. Bless u and ur family and have a gr8 holiday. Thank u for all the instructions and ideas...
Christine Ford same thing happened to me! I made it yesterday. In fridge for hours but it is way too soft. Wish i knew why. There are a few other posts from people who had same problem.
Christine Ford that sounds good! I ended up reheating mine a couple days ago, taking it to nearly 200 degrees. It set better but still too soft for a fudge, so i rolled into balls and coated in cocoa.
know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
@@pollyfoofoo8703 know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Hi Anna love to try this recipe, however there are heaps of negative comments in regards to their fudge not setting just like yours in the video. Some have mentioned in regards to using condensed milk as I am guessing by now some countries have more than one kind of condensed milk , so they maybe using the type which is not similar to yours, however, I understand condensed milk is the sweetened kind, as that’s what’s available in Australia. Apart from that is there something else causing this fudge not to set properly without refrigeration or even after being refrigerated and brought out to room temperature it turns mushy?? Please do comment, as we know your recipes always works. Thanks in advance.
Mine doesn’t appear to be setting. It is more like ganache. I don't think it was crystallizing when i let the mix sit for 5 minutes. Anyone know what might've gone wrong? I have scrolled through the comments and it looks like there are a few of us who ended up with fudge that won't set. I would love to know what we did wrong please. It tastes REALLY good but it's way too soft.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
@@debio1135 I’m sorry, but you don’t know what’s wrong! I find it a little arrogant that you would post your reply to every single person that said that their fudge did not set. I’ve yet to see a single commentor say that they didn’t use sweetened condensed milk. There’s clearly something else wrong with this recipe. Such a shame, and I wish that the original author would reply with suggestions as to why this fudge isn’t setting for almost everyone on this message board
Hey Anna, this looks lovely waiting to try it! Just wanted to know if I can add nuts or dried fruits and also some zest to it and if yes,when is a right time to add them?
I tried making this and it tasted amazing, but it didn't set up firmly. It was more like a firm nutella/spread consistency. Any thoughts on what went wrong and what I can do next time to avoid that? It tastes amazing and I want it to work so badly. I tried one of the fudge fixes I found on Google but it didn't taste as good after I tried that and I ended up scrapping the batch, which is too bad because it seriously was soooo tasty.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk
Now this is fudge! So tired of those 2 ingredient recipes where you just melt the chocolate and condensed milk together. Why people think that's good fudge is beyond me.
I made this recipe. It came out the way it was supposed to and looked just like hers. Even though I love fudge, I would not make it again. It didn't taste as good as it looked. I did use good chocolate. I'm not sure the ratios of ingredients are ideal.
👍😍Ooooh boooooy I’m in trouble with this recipe!! 😋 I’m gonna have to double my workout routine!!!! Thank you!!! 🤗💞🤗 👍🙏Side note: Thank you for always putting the recipe in the description box!!! 🙏💞
Can you use anything other than sweetened condensed milk. Allergic to regular milk. I usually use almond milk. Could I use sweetened almond milk and add a cornstarch rye to thicken?
Excuse me,every cakes or cookies recipe that you shared,I always use half of sugar that you use,because I like less sugar,for this recipe,do I need to reduce the amount of sugar of is it bitter enough for my tastes?
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk.
Personally wouldnt bother again. Another failed internet recipe. Set up for 24 hours in the fridge - has the consistency of very very stiff golden syrup. You can cut it and it just melds back together, and don't even think about trying to get it off the "non-stick" silicone baking parchment. Do people delight in leaving out steps or ingredients, just in the knowledge that it is going to fail for people. I hunted high and low for top quality chocolate stock and top quality butter, and now cant even get it off the paper. REALLY not impressed.
G In Oz i feel your pain. I made it last week and it would not set. I have no idea what i did wrong. There are a few other people on here who had same problem. I keep checking in to see if anna responds. I reheated my fudge twice, bringing it up to 200 degrees, which firmed it up enough for me to work with. I rolled into balls and dusted with cocoa.
@@pollyfoofoo8703 Hi ya Polly... I am not a cooking newbie - been at it about 40+ years, although I dont do sweet stuff :( Saw this and thought it would make a nice thank you gift for somebody this week. The process as videoed looked incredibly forgiving - splosh of water, squirt of syrup, shake of sugar - nothing specifically measured. I measured with electronic scales to the gram. Just would not set up. Managed to get it cut after about 60 mins in the freezer, but then it just softened right up again. The flavour is wonderful, but that is about it. If there was just me, well I would accept that I had blown it, but there seems to be quite a few that have posted similar issues, not to mention those that havent taken the time to post a response. To me it is telling now that as you mentioned, Anna has not addressed any of these, offered feedback or suggestions. That said, Happy Holidays (or Xmas). If we get through the summer heat and the bush fires I might have another try. Will see :)
G In Oz i have even written to anna in hopes for a reply. I agree the flavor is excellent. I am so curious to know what the problem is. I'm tempted to try giving it another go, but don't want risk it. I am really sad about the fires in your country. I hope conditions improve soon. Merry xmas to you too! 🎄
Hi G In Oz, lots of comments from many viewers of condensed milk used in this recipe, my understanding of condensed milk is the sweetened kind which can be found in Aust, and also just like to know did you add the corn syrup or did you substitute or omitted it? Like to try it out, just not going to spend money in buying corn syrup for this recipe, I have the rest of the ingredients at home and planning to omit the corn syrup and not substitute with anything else.
Amazing! I just love your channel! Thank you for making the recipe available for your icebox cookies which I found yesterday. Can't wait to see more Kx
My treat menu for today calls for Krispie Treats... so... This will have to wait until I can run to the store and get some semi sweet morsels... can't wait for the YUM!
Anna, you should go ahead with this and bake it into a cake after adding the other ingredients. All chocolate fudge cake online and elsewhere use a regular rich chocolate cake and a fudge frosting but adding fudge into the cake batter makes the cake fully fudgy. It goes well with a melted milk chocolate frosting. The cake is not has the sweetness just to taste and a noticeable saltiness because of the cooked sugar and butter and the tempering of chocolate giving it a mature flavour.
I made this today, and I have to say it is absolutely delicious! The recipe and directions were very easy to follow. It was my first time making fudge and I really enjoyed it! I just have one question/problem. My fudge does not want to set up. I left it for two hours on the counter, now I've had it in the fridge for three hours. I just took it out and tried to cut it, but it stuck to my knife and basically started collapsing where I had cut it. I've already decided to leave it in the fridge overnight, but does anyone have any suggestions as to what may be wrong/how to fix it? It did set up overnight in the fridge, but when I left it on the counter and it came up to room temperature, it just melted into a single blob. I wish I could figure out where I went wrong.
Same thing happened to me. It is a ganache after 3 hours in fridge. Tastes great but i dont know what went wrong. A couple otherpeople have posted same problem.
@@jolo6539 It's not use less condesned milk, it's use the correct amount of SWEETENED CONDENSED MILK, not just condensed milk. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Does it change the chemistry at all to use a darker chocolate? Would you need a different mix of ingredients if you used say a 65% chocolate? Maybe 70%?
You can make a substitute from 1 cup sugar with 1/4 cup warm water to dissolve the sugar. Basically you're ending up with a cane sugar syrup instead of corn syrup. It's to help the setting process. You only use 1 TABLESPOON of the 1 cup you've created in this suggestion though, just one Tbsp, not the whole cup.
This is such a great recipe! More complex flavour than just those five minute condensed milk and chocolate recipes, but you don't need a sugar thermometer!
@@ohyum Hi Anna delicious fudge however when I took it out of the refrigerator and sliced it up after 3O minutes at room temperature it became very soft and mushy. Why is that?
Thank you for watching! What's your favourite kind of fudge?
Lol I just finished watching you on t.v and then seen you had posted this. Omgosh this fudge looks incredible. You make it look sooo easy, thanks for sharing your knowledge with us Anna. My favorite fudge is probably the basic old fashioned style, although this one looks like it could be a contender!!🍫🍪🍩
Caramel or choclate! Peppermint can be good too.
Maple walnut fudge is definitely my favorite. Can’t wait to try this new recipe!
There is nothing wrong with a good old fashioned fudge!
Peppermint would be wonderful for the holidays!
Ooooooooh... who else caught that sweet parchment paper *snip trick* .... NICE!
It's a wonderful tip!
the parchment paper snip trick is one of my favourite tricks. it comes in handy like, all the time!
Me too...super loved that idea
You are gorgeous and a fab teacher. Thanks for all the inspiring recipes
Best tactic I have learned in years.
cool
yup
Magic I would eat all the tray
One question when you were saying something about bowls can
I use a regular glass bowl or plastic bowl
She did say “tempered glass or metal bowl” to prevent the corn syrup mixture from cracking or breaking the bowl.
The thick glass mixing bowls are usually tempered, but not always. It's sometimes stamped on the bottom. It might say Pyrex or Oven safe.
Can you omite the Corn Syrup? And replace it with other ingredient (honey, maple syrup)?
Yes, you can substitute. It will make extra because I only know how to make a cup of this substitute, and this recipe only needs a tablespoon. Sooo, that being said, dissolve 1 cup of sugar into 1/4 cup of water making sure all the sugar dissolves. You should basically have white sugar syrup instead of corn syrup. all this does is helps the concoctions set better, but remember, of this full cup of substitute, you'll only use 1 Tablespoon
Apparently the author of the video only replies to positive comments and not to baking or cooking inquiries. A face to sell videos imo.
It's recipes like this that got me to invest in a food scale... it has proven invaluable... and the end results are *SO YUM!!*
That is so true Hammy! Food scales are wonderful tools!
This recipe just did not work for me. The fudge came out way too soft, almost liquid still. Most recipes have you ensure you cook the ingredients up to a high temperature around 235 degrees F. This one just has you cook until the sugar is dissolved. I believe that is the issue. That being said, the trick with the parchment paper has already come in handy a couple times, so thanks for that. :)
PJ688 mine is too soft too! I dont know what to do. Did you repair yours somehow?
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Debio i dont think it was that - at least it wasnt for me. I used sweetened condensed milk and it wouldnt set.
@@debio1135 Yeah I definitely used sweetened condensed milk.
Just one thing to say: It's yummy yummy time! Hugs from Norway.
Thank you so much!
So delicious!!! (Imagining having a glass dome and eating one to two pieces everyday. 😄)
I'll try to make it someday when I can afford it. Thank you!
Hmmm? I make truffles for Christmas , maybe I should try this. Love watching u Anna. Bless u and ur family and have a gr8 holiday. Thank u for all the instructions and ideas...
Thank you Mike! You should definitely try this recipe out!
Would'nt make this again very hard to cut just too soft😔
Christine Ford same thing happened to me! I made it yesterday. In fridge for hours but it is way too soft. Wish i knew why. There are a few other posts from people who had same problem.
@@pollyfoofoo8703 I reheated today and put in jars for hot fudge sauce
Christine Ford that sounds good! I ended up reheating mine a couple days ago, taking it to nearly 200 degrees. It set better but still too soft for a fudge, so i rolled into balls and coated in cocoa.
know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
@@pollyfoofoo8703 know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Hi Anna love to try this recipe, however there are heaps of negative comments in regards to their fudge not setting just like yours in the video. Some have mentioned in regards to using condensed milk as I am guessing by now some countries have more than one kind of condensed milk , so they maybe using the type which is not similar to yours, however, I understand condensed milk is the sweetened kind, as that’s what’s available in Australia. Apart from that is there something else causing this fudge not to set properly without refrigeration or even after being refrigerated and brought out to room temperature it turns mushy?? Please do comment, as we know your recipes always works. Thanks in advance.
Mine doesn’t appear to be setting. It is more like ganache. I don't think it was crystallizing when i let the mix sit for 5 minutes. Anyone know what might've gone wrong? I have scrolled through the comments and it looks like there are a few of us who ended up with fudge that won't set. I would love to know what we did wrong please. It tastes REALLY good but it's way too soft.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
@@debio1135 I’m sorry, but you don’t know what’s wrong! I find it a little arrogant that you would post your reply to every single person that said that their fudge did not set. I’ve yet to see a single commentor say that they didn’t use sweetened condensed milk. There’s clearly something else wrong with this recipe. Such a shame, and I wish that the original author would reply with suggestions as to why this fudge isn’t setting for almost everyone on this message board
Nice video😍😎🤣👍
Thank you!
Love love love ur recipes 💖💖💖💖one question What can we substitute corn syrup with?
You can use a different kind of syrup, just remember that the taste will change depending on which syrup you use.
Hey Anna, this looks lovely waiting to try it! Just wanted to know if I can add nuts or dried fruits and also some zest to it and if yes,when is a right time to add them?
You can add nuts and dried fruits as long as you add to the mixture after it has been cooked but before it cools down
I tried making this and it tasted amazing, but it didn't set up firmly. It was more like a firm nutella/spread consistency. Any thoughts on what went wrong and what I can do next time to avoid that? It tastes amazing and I want it to work so badly. I tried one of the fudge fixes I found on Google but it didn't taste as good after I tried that and I ended up scrapping the batch, which is too bad because it seriously was soooo tasty.
Try halving the amount of condensed milk. See if that will harden up your fudge.
Same here! 3 hours in fridge and not setting. Tastes great but i dont know what went wrong or how to fix.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk.
Can the corn syrup be skipped!? I added this recipe to my Christmas Party menu, ty! You had a new subscriber.
KETO LEAP You can use honey or glucose syrup.
Correct!
Always bringing that killer content! The fudge looks bomb, I made fudge this week too :)
Thank you! We hope you try our recipe out! :)
Whenever she says sugar, I remember the first show I saw her in and started admiring her.
She is so easy going and easy to listen to and so interesting! Can't wait to make this for Christmas! As well as her cinnamon rolls.
You are going to have a delicious Christmas!
I made this fudge and it was delicious but it was way too soft. Where do you think I went wrong?
Maybe you can try halving the amount of condensed milk. Normally condensed milk is very liquid even when in the fridge.
Same here! I dont know what i did wrong.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk
Unsalted butter 😼
Semi-sweet chocolate 😘
Sugar 😍
Water 🥶
Corn syrup 🫀
Sweetened condensed milk 🤩
Vanilla 😨
Salt 🏔️
Melted butter 🤕
Now this is fudge! So tired of those 2 ingredient recipes where you just melt the chocolate and condensed milk together. Why people think that's good fudge is beyond me.
Butter 🌍
Semi-sweet chocolate 🐫
Water 🕺
Corn syrup 🌼
Sugar 📞
Condensed milk 🏑
Vanilla 👤
Salt 🕺
I'm not a fudge lover, but this honestly is the BEST fudge I've ever tasted.. We tried adding a tiny hint of coffee powder, it tastes amazing!
I just need to know how much your kitchen cost!! It’s incredible 👍🏻
I made this recipe. It came out the way it was supposed to and looked just like hers. Even though I love fudge, I would not make it again. It didn't taste as good as it looked. I did use good chocolate. I'm not sure the ratios of ingredients are ideal.
Could we avoid usung the corn syrup? I can't find It easily here un Spain. Thank you so much for tour great récipes They are excellent!!!
Very nice Anna💗is looks so yummy😋wonderful chef in the world💗
Thank you Christine!
👍😍Ooooh boooooy I’m in trouble with this recipe!! 😋 I’m gonna have to double my workout routine!!!! Thank you!!! 🤗💞🤗
👍🙏Side note: Thank you for always putting the recipe in the description box!!! 🙏💞
You are welcome! We want people to actually make the recipes :)
Can you use anything other than sweetened condensed milk. Allergic to regular milk. I usually use almond milk. Could I use sweetened almond milk and add a cornstarch rye to thicken?
Wow that looks Scrumptious, another Beautiful Recipe Anna!!
Thank you Ellen!
I cannot get this recipe to set firm Please tell me if any one else has the same problem and HOW to fix It PLEASE?Thank you ahead 💖
What is alternate of corm syrup??
You can use a different kind of syrup, just remember that the taste will change depending on which syrup you use.
Excuse me,every cakes or cookies recipe that you shared,I always use half of sugar that you use,because I like less sugar,for this recipe,do I need to reduce the amount of sugar of is it bitter enough for my tastes?
Will definitely be making this as the condensed milk and chocolate recipe doesn’t always work .Thank you xx
I made this...but why it turned into chocolate melt fudge 😅😅😅😅..cant cut it into pieces..too soft 🤣🤣🤣
Did you let it set up and then put it in the fridge?
That is what happened to me. I dont know what went wrong. Mine has been in fridge for 3 hours. Its ganache.
Same here... I let it set and everything.
I know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
I thought condensed milk means sweetened condensed milk, is there another kind , I meant unsweetened or semi sweetened?? Supermarkets in Australia only sell one kind the sweetened condensed milk.
I'd pay 5 to 7 dollars for a pound of that *OH YUM!!!*
If you make it yourself it will be cheaper!
@@ohyum And then I can hand myself 7 dollars.. LOL
Can this be stored at room temperature? Or would it start to melt and get gooey?
It is stable at room temperature. Thanks for watching!
Mine is gooey in the freezer! Batch is ruined so it doesnt matter. anymore...
This is heaven in mouth... Amazing recipe Anna, thank you. 🥰
You are welcome LeAny, and thank you for watching!
You have so many amazing recipes I don't know which one should I make
You could just make all of them! :)
Personally wouldnt bother again. Another failed internet recipe. Set up for 24 hours in the fridge - has the consistency of very very stiff golden syrup. You can cut it and it just melds back together, and don't even think about trying to get it off the "non-stick" silicone baking parchment. Do people delight in leaving out steps or ingredients, just in the knowledge that it is going to fail for people. I hunted high and low for top quality chocolate stock and top quality butter, and now cant even get it off the paper. REALLY not impressed.
G In Oz i feel your pain. I made it last week and it would not set. I have no idea what i did wrong. There are a few other people on here who had same problem. I keep checking in to see if anna responds. I reheated my fudge twice, bringing it up to 200 degrees, which firmed it up enough for me to work with. I rolled into balls and dusted with cocoa.
@@pollyfoofoo8703 Hi ya Polly...
I am not a cooking newbie - been at it about 40+ years, although I dont do sweet stuff :( Saw this and thought it would make a nice thank you gift for somebody this week. The process as videoed looked incredibly forgiving - splosh of water, squirt of syrup, shake of sugar - nothing specifically measured. I measured with electronic scales to the gram. Just would not set up. Managed to get it cut after about 60 mins in the freezer, but then it just softened right up again. The flavour is wonderful, but that is about it. If there was just me, well I would accept that I had blown it, but there seems to be quite a few that have posted similar issues, not to mention those that havent taken the time to post a response. To me it is telling now that as you mentioned, Anna has not addressed any of these, offered feedback or suggestions.
That said, Happy Holidays (or Xmas). If we get through the summer heat and the bush fires I might have another try. Will see :)
G In Oz i have even written to anna in hopes for a reply. I agree the flavor is excellent. I am so curious to know what the problem is. I'm tempted to try giving it another go, but don't want risk it. I am really sad about the fires in your country. I hope conditions improve soon. Merry xmas to you too! 🎄
Hi G In Oz, lots of comments from many viewers of condensed milk used in this recipe, my understanding of condensed milk is the sweetened kind which can be found in Aust, and also just like to know did you add the corn syrup or did you substitute or omitted it? Like to try it out, just not going to spend money in buying corn syrup for this recipe, I have the rest of the ingredients at home and planning to omit the corn syrup and not substitute with anything else.
Does anyone know how many inches square or rather how many inches on each side of her square of parchment paper?
Amazing! I just love your channel! Thank you for making the recipe available for your icebox cookies which I found yesterday. Can't wait to see more Kx
Thank you for watching Kimberley! There are lots of recipes still to come :)
Perfect for Christmas really!
Absolutely true!
I felt myself having a rare Homer Simpson moment at the beginning of this video: mmmmmm chocolate truffle fudge
Don't forget to clean up the drool!
Butter 💏
Chocolate 👭
Sugar ☔
Water ⛅
Cornsyrup ⚡
Condensed milk ☣️
Vanilla 💏
Melted butter 🎼
icing sugar 🆖
Do we need to temper chocolate before using in this?
All the wonders of the world happens in your kitchen❤️❤️
That's a wonderful way of thinking about it!
What's the substitute for corn syrup?
Agave Nectar can be used as a sub, also maple syrup.. it depends on the recipe.
@@HammyTechnoid okay.. Thanks
Hola me podría traducir al español. Gracias
These classic brownies are super fancy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you!
Helen Wong Huh? This is fudge, not brownies.
Butter is full of colesterol perfect for heart attack
My treat menu for today calls for Krispie Treats... so... This will have to wait until I can run to the store and get some semi sweet morsels... can't wait for the YUM!
Hurry hurry hurry!
Mouth watering😊🤤
You said it!
Anna, you should go ahead with this and bake it into a cake after adding the other ingredients. All chocolate fudge cake online and elsewhere use a regular rich chocolate cake and a fudge frosting but adding fudge into the cake batter makes the cake fully fudgy. It goes well with a melted milk chocolate frosting. The cake is not has the sweetness just to taste and a noticeable saltiness because of the cooked sugar and butter and the tempering of chocolate giving it a mature flavour.
Hi! We actually have a Chocolate Fudge Cake video that was posted a couple of weeks ago. You should give it a watch!
That splash of vanilla looked more like a tidal wave of vanilla LOL.. But Oh So Yum!
A delicious tidal wave!
I made this today, and I have to say it is absolutely delicious! The recipe and directions were very easy to follow. It was my first time making fudge and I really enjoyed it! I just have one question/problem. My fudge does not want to set up. I left it for two hours on the counter, now I've had it in the fridge for three hours. I just took it out and tried to cut it, but it stuck to my knife and basically started collapsing where I had cut it. I've already decided to leave it in the fridge overnight, but does anyone have any suggestions as to what may be wrong/how to fix it?
It did set up overnight in the fridge, but when I left it on the counter and it came up to room temperature, it just melted into a single blob. I wish I could figure out where I went wrong.
Add less condensed milk.
Awesome, thank you so much! I will give that a try next time.
Same thing happened to me. It is a ganache after 3 hours in fridge. Tastes great but i dont know what went wrong. A couple otherpeople have posted same problem.
@@jolo6539 It's not use less condesned milk, it's use the correct amount of SWEETENED CONDENSED MILK, not just condensed milk. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
know what happened to you. It's in the oration of the video. She kept saying condensed milk. She used sweetened condensed milk. I can't believe no one caught the fact that any fudge has at least 2 cups of real sugar in it adn hers only says 1/2 cup. The reason is that it is sweetened condensed milk, not just condensed milk. Many seem to have made this mistake, so I am posting this to each one I see since this person pinned my comment but people don't seem to be seeing it.
Does it change the chemistry at all to use a darker chocolate? Would you need a different mix of ingredients if you used say a 65% chocolate? Maybe 70%?
OMG delicious, so blessed. Gotta try this right away. ✨💖
Please let us know how it turns out when you try it!
Oh Yum with Anna Olson yass mum I will! 😙
Thank u for sharing my favorite pastry chef Ana.. God bless🇵🇭
Do you have any tips for baking in a humid climate?
I'm from Houston, very humid, and things like fudge don't always set.
wow it look so yummy. Thank you for sharing.
Gracias Anna 😋🌼
Lovely! Sorry if you've been asked this many times, but may I know the brand of measuring cups that you use in this video and others?
I love your pink saucepan!!! That's what I have been looking for! Can you tell me the brand please?
Can i replace the corn syrup with something else ? , I don’t think we have it here in Peru
www.biggerbolderbaking.com/corn-syrup-substitute-homemade/
You can make a substitute from 1 cup sugar with 1/4 cup warm water to dissolve the sugar. Basically you're ending up with a cane sugar syrup instead of corn syrup. It's to help the setting process. You only use 1 TABLESPOON of the 1 cup you've created in this suggestion though, just one Tbsp, not the whole cup.
My favorite baker candy maker in the world! Everything about you, simple but magnificent ❤
If I wanted to add a tablespoon or two of raspberry or orange liqueur, should I eliminate or reduce the vanilla? This sounds divine!
I seriously can NOT get enough of this channel 💕💯
Thank you Inga! We have way more holiday recipes on the way! :)
This is such a great recipe! More complex flavour than just those five minute condensed milk and chocolate recipes, but you don't need a sugar thermometer!
Chef ANNA thank you for another amazing recipe. You always brighten my depressed days! Could I perhaps roll into small round bit size truffles?😘
Chocolate and Truffle just yum😱💖
Thank you Karla!
So tempting..
Can this fudge be frozen?
You can, but it is stable at room temperature.
@@ohyum Hi Anna delicious fudge however when I took it out of the refrigerator and sliced it up after 3O minutes at room temperature it became very soft and mushy. Why is that?
Hi ma'am i love your recipes. I will try this
Great to hear! Please let us know how it turns out!
i’ll try make this for my little brother and his friends for Christmas
‘guess i now know the secret to matting with no effort 😁thnks,Ma’am
This fudge recipe looks amazing. I will try it for sure.
Any ideas how to use this in a desert ? With icecream, waffles, caramel sauce..
I might add a shot of whiskey or rum!!! 😁
That's one way to spice up the holidays!
This is mouth watering! I am going to try these for sure.
You absolutely should!
Instead of corn syrup what I use
Hi
Can we use glucose instead of corn syrup?
Très très bon, j’adore les chocolats 🍫
Merci!
Can't wait to make this - is it okay to add a few chopped walnuts? Thank you!
Definitely!
When should they be added?
I am so jealous of your amazing kitchen 🐇
wow! gonna try this soon.new sub here!
Welcome to the Oh Yum family Susy!
What is corn syrup please
It's a liquid sweetener!
I like walnuts, craisins and salt in my fudge.
Can you make subtitle Indonesia?
Hi, Anna, it won’t be too sweet?
It's just sweet enough!
I need this!
Time to start making it!
I love your pink pan!!
Thank you!
I love you Anna
You are as sweet as your deserts ❤️ 😘
No eggs with this recipe?
That's right!
Is it the same recipe for white chocolate?
Thank you
You're welcome!
Wow
This is the correct response. :)
Could I use white chocolate in this recipe? 😊 thanks
Yes, I did and it worked fine.