Thomas and everyone at Everyday Food: You guys are so amazing and do such great work on all your videos! The information, lighting, camera angles, everything! Very impressed and love this channel!
Perfect. Nothing from a can and no processed marshmallow. Candy making is an art form. I will definitely be making this and only this when I want fudge to share during the holidays. Thanks!
I was about to say this, but you beat me to it! Nothing against condensed milk confections, but this is exactly what I wanted to find when I looked for a video on making fudge. I also appreciate that he performs the tabling step in a pot, removing the need for a marble table.
Beautiful! Like pralines, not difficult but takes a little practice to know when it’s just right. I will try this recipe as soon as I get a decent candy thermometer. 😊
Totally impressed! Any time I have tried making fudge it was always “spoon fudge” or a nasty grainy fudge. Thank you for your detailed instructions and explanations of what to do to have success and what would ruin the process! So excited to try again because the only thing better than fudge… is more fudge!
This looks good, but, when you were talking about the fudge being shiny or matte, I really feel like you should have shown a close up of the fudge, showing exactly what you meant. I think that would've been really helpful for some people. Like, if you had done a close up of the fudge on your spoon, showing the difference between the shiny fudge and the matte fudge, it would have been a lot better, and taken some of the guess work out of making it ourselves. Other than that, it was a good video 👍
Thanks for the tips! I'm in the mood for some peanut butter fudge now ... to the kitchen! Just a quick note ... the temperatures that were given for calibration are at sea level. The boiling point of water goes down by about 0.9F (.5C) for every 500 feet. There are several charts online that can be used to adjust for it, search for 'what temperature does water boil at different altitudes'.
Before I watched the video I read the title wrong. I was getting kinda excited because I thought you were going to talk about a situation we had recently, but it’s a completely different situation 🥺
"now that things are getting hot... and this is a necessary step guys... stick your candy shaft into the hot fudge." "I've got 2 going now... we're almost there guys!" "you can use ANY nuts you like guys."
I would love to make this fudge but have no thermometer, besides I have never used one and hence will find it difficult to do anything even if I managed one, but am not going to have one, please advise, thank you
I've made it Pros: Perfect texture Cons: extreamly sweet! the texture is PERFECT, but it is toooooooooooooooooooooooooooooo sweet! Jeeeez! How sweet can a fudge be? I can't eat 2 peaces without geting something strange going on my body! My wife couldn't eat it. She tastet one peace and gave up.
@@aareavis No, you really cannot leave out the corn syrup; it's the entire reason the texture comes out perfectly. I made it as well and used a 70% chocolate and the finished product does come out very sweet. I have however seen a very similar recipe where unsweetened chocolate was used (as well as vanilla extract and salt, which both bring out the chocolate notes).
Followed this step by step, doing EXACTLY what you said and showed. Fudge crystallized so bad I might as well have had a hard candy. I had to toss the whole batch. I didn't even know fudge could crystalize that bad...
I like the recipe, until the end when he had to put it in the refrigerator to set up 😂 fudge should never need be refrigerated to cut it should turn crusty and crunchy.
@@lptvboy He didn't say it needed refrigeration. He said you could leave it at room temp, but it will set up faster if you're in a hurry by putting it in the fridge.
Exact same thing happened to me. I knew something was wrong when he said you'll feel when you're about to overmix when it gets harder to stir and mine was incredibly difficult to stir from the very beginning
I would think you could use cane sugar syrup. Worth a try. Bear in mind, there is a difference between corn syrup like Karo’s and high fructose corn syrup that is problematic. One is simply the natural(ish) sugars from the corn seed, the other is chemical soup
Can you half the amount of sugar or at least cut it some without compromising texture and structure? I've never had a fudge that was actually good because it was waaaaay too sweet for me. It is completely inedible. But I know sugar does have functions other than just sweetening things So I am always cautious about using less sugar.
Ok this is old but I’ll answer for posterity. This is very difficult. You’ll get a similar problem if you try to make a confectioners sugar frosting that’s light and fluffy but not disgustingly sweet. I can’t do it. The magic of the fudge is it’s fine texture which is formed by solidifying the sugar into small crystals. Without all of the sugar your fudge is just a really strong chocolate milk or a really milky piece of wet chocolate.
Impossible to cut the sugar and end up with a successful batch of fudge. Not everyone enjoys fudge. If you find it too sweet, then fudge is not for you. Lots of other “treat” options out there!
Mmmmm Look so so delicious Can I marry you Thomas, I just love you....You always have the best show in cooking, backing and explaning with detail. Thank you,
Thomas Joseph is literally the best Better than chef john Better than anyone from the BA test kitchen I hope Thomas shares all of his cooking skills with us
Consider using weight measurements for things like this, and for baking. Anyone who is going to the bother of making their own fudge probably owns a kitchen scale. They're pretty widely available nowadays, most people have one
This so much. A kitchen scale is a super useful way to get amazingly consistent which is essential for baking and candymaking. I don’t use that junk when I’m going stovetop though.
Cheater Fudge. Corn syrup, peanut butter, marshmallow, marshmallow cream = Cheater Fudge. All of the above are designed to help you cheat and keep the sugar crystallization tiny in the end product, but without the work. You can taste the work.... well, specifically, you can taste the difference in non-Cheater Fudge because it doesn't use those ingredients, it instead uses care and work to ensure a silky fudge. 7:11 - Gross. That's why I don't like rivets on my cookware.
Fudge making shouldn't be so much work..Just mix 3:4 ratio of semi sweet chocolate to condensed milk (eg 300g of chocolate to 400 g condensed milk) and about a tablespoon of cocoa with some butter. Done in 6-8 mins.
I was just binge watching kitchen conundrums! How perfect to start my morning ! Thank u! I love and appreciate this segment of everyday food!
You have shown me so many wonderful tips I actually use. I must try this. Thank you!
Thanks Thomas! I followed the instructions and finally, I made fudge successfully!
Thomas and everyone at Everyday Food:
You guys are so amazing and do such great work on all your videos! The information, lighting, camera angles, everything! Very impressed and love this channel!
You are Awesome Mr.Thomas
I was just searching for a good fudge recipe. Thank you!
You do a great job teaching how to do baking,cooking or anything else.
This looks good yummy thanks for recipe and the tips
The chocolate fudge is looking so delicious and I love chocolate and with the pecans in them they are even more appealing to me.
Perfect. Nothing from a can and no processed marshmallow. Candy making is an art form. I will definitely be making this and only this when I want fudge to share during the holidays. Thanks!
I was about to say this, but you beat me to it! Nothing against condensed milk confections, but this is exactly what I wanted to find when I looked for a video on making fudge. I also appreciate that he performs the tabling step in a pot, removing the need for a marble table.
Very detailed. Love it
Thankyou looks fantastic. You explain it really well and simple. I'm glad I subscribed.
Love your recipe ..And everything about you...
Thank you
I just subd, fantastic video, you do a great job walking us through the process without needlessly talking, well done.
Thank you!
It's just delicious!
Beautiful! Like pralines, not difficult but takes a little practice to know when it’s just right. I will try this recipe as soon as I get a decent candy thermometer. 😊
best professional explanation on RUclips.
Totally impressed! Any time I have tried making fudge it was always “spoon fudge” or a nasty grainy fudge.
Thank you for your detailed instructions and explanations of what to do to have success and what would ruin the process! So excited to try again because the only thing better than fudge… is more fudge!
I loveeeeeee your Chanel ❤️❤️Thomas you are amazinnnnngggggg 😍😍😍😍 I have learnt so much from you thank youuuu 👏🙏🏻
Oh yummy, I need this! Will find out how much the temp is in Celcius and I'm good to go!
This looks good, but, when you were talking about the fudge being shiny or matte, I really feel like you should have shown a close up of the fudge, showing exactly what you meant. I think that would've been really helpful for some people. Like, if you had done a close up of the fudge on your spoon, showing the difference between the shiny fudge and the matte fudge, it would have been a lot better, and taken some of the guess work out of making it ourselves. Other than that, it was a good video 👍
I LOVE YOU THOMAS JOSEPH
Wow i 😲 surprised i makes so 😋 yummy. You are sooooper chef.
I like this
Thanks for the tips! I'm in the mood for some peanut butter fudge now ... to the kitchen!
Just a quick note ... the temperatures that were given for calibration are at sea level. The boiling point of water goes down by about 0.9F (.5C) for every 500 feet. There are several charts online that can be used to adjust for it, search for 'what temperature does water boil at different altitudes'.
It looks delicious! Would also love to know how to convert this to Caramel Fudge :)
Before I watched the video I read the title wrong. I was getting kinda excited because I thought you were going to talk about a situation we had recently, but it’s a completely different situation 🥺
Mr Joseph,
could you do your science on Tourteau Fromager? the burnt cheesecake from france
You'll find many recipes in french visiting french cooking sites. It's not difficult to do
Could you please make a video on how to make different flavors of fudges? Like strawberry, blueberry, matcha, etc. Thanks!
please can you show us how to make nougat ...like montelimar nougat...
welcome back
Hi im a new on your site . from NJ USA 🇺🇸
Can you please tackle how to make the perfect sponge cake because my ends up being to dense
I wonder if cane syrup would work.
Love from Chennai, South India 😍
I am in need of a simple Pan sauce for pan fried shrimp
How to better store them and for how long do they keep shape, shine, form ?
FINALLY, a recipe for fudge without using condensed milk or marshmallows
"now that things are getting hot... and this is a necessary step guys... stick your candy shaft into the hot fudge."
"I've got 2 going now... we're almost there guys!"
"you can use ANY nuts you like guys."
I would love to make this fudge but have no thermometer, besides I have never used one and hence will find it difficult to do anything even if I managed one, but am not going to have one, please advise, thank you
What did you brush down the sides of the pan with? Butter? Water?
Can you use heavy cream instead of milk? If I want to use vanilla extract how much should I put in?
What exactly are you brushing the inside of the pan with? Is it water?
Does the milk have to be whole? Because I'm lactose intolerant.
Can we use CACAO POWDER?
I've made it
Pros: Perfect texture
Cons: extreamly sweet!
the texture is PERFECT, but it is toooooooooooooooooooooooooooooo sweet! Jeeeez! How sweet can a fudge be? I can't eat 2 peaces without geting something strange going on my body! My wife couldn't eat it. She tastet one peace and gave up.
made it aswell and i couldn't eat a thumb size piece. :/
Thanks for the heads up. I think more milk might help, like a litre more.
I think you can leave out the corn syrup.
@@aareavis No, you really cannot leave out the corn syrup; it's the entire reason the texture comes out perfectly. I made it as well and used a 70% chocolate and the finished product does come out very sweet. I have however seen a very similar recipe where unsweetened chocolate was used (as well as vanilla extract and salt, which both bring out the chocolate notes).
Oh that's good to know, thank you. Do you think less sugar can be added?
Can you use almond milk or coconut milk?
What happen if you add the corn syrup just before the beating process?
Can I add glucose in place of corn syrup, if so how much of glucose in grams
Do you need to cook to a higher temperature if it is raining outside?
Thank you so much. Coffee shot out of my nose. lol.🤣
I'll just throw all these things into my sass pat... ooooo I'm a silly goose!
add in that smooth syrup! OOOO!!!
How do you bake with alcohol correctly?
I will try this next time. We did the chocolate chip, milk in a can and that didn't work well for us.
Followed this step by step, doing EXACTLY what you said and showed.
Fudge crystallized so bad I might as well have had a hard candy. I had to toss the whole batch.
I didn't even know fudge could crystalize that bad...
I like the recipe, until the end when he had to put it in the refrigerator to set up 😂 fudge should never need be refrigerated to cut it should turn crusty and crunchy.
@@lptvboy He didn't say it needed refrigeration. He said you could leave it at room temp, but it will set up faster if you're in a hurry by putting it in the fridge.
Exact same thing happened to me. I knew something was wrong when he said you'll feel when you're about to overmix when it gets harder to stir and mine was incredibly difficult to stir from the very beginning
I'm going to try this, the fudge I made the last time came out like hard Choco snow sand 🤣🤣
Five star recipe
What can be used instead of corn syrup
I would think you could use cane sugar syrup. Worth a try. Bear in mind, there is a difference between corn syrup like Karo’s and high fructose corn syrup that is problematic. One is simply the natural(ish) sugars from the corn seed, the other is chemical soup
I do not possess a thermometer, so what can I do
Can you half the amount of sugar or at least cut it some without compromising texture and structure? I've never had a fudge that was actually good because it was waaaaay too sweet for me. It is completely inedible. But I know sugar does have functions other than just sweetening things So I am always cautious about using less sugar.
Ok this is old but I’ll answer for posterity. This is very difficult. You’ll get a similar problem if you try to make a confectioners sugar frosting that’s light and fluffy but not disgustingly sweet. I can’t do it. The magic of the fudge is it’s fine texture which is formed by solidifying the sugar into small crystals. Without all of the sugar your fudge is just a really strong chocolate milk or a really milky piece of wet chocolate.
Impossible to cut the sugar and end up with a successful batch of fudge. Not everyone enjoys fudge. If you find it too sweet, then fudge is not for you. Lots of other “treat” options out there!
What happens if you add too much butter
What about chocolate?
i would do this with bittersweet chocolate instead
Isn't 400gms of sugar too much for 85gms of chocolate?
Thomas doesn't age
I can understand why you are using paper cups because it sure appears soft as you are cutting.
Mmmmm Look so so delicious
Can I marry you Thomas, I just love you....You always have the best show in cooking, backing and explaning with detail.
Thank you,
The only fudge we ever made at home never used chocolate, only cocoa cream, and sugar and vanilla.
Then it’s not fudge.
Thomas joseph, Can i use non stick pan. Fr: Brad in christ.
Won't that warp the pan??? I thought you're not suppose to put a hot pan in cold water.
Walmart pan the thickness of a quarter, yeah. Thick bottom stainless steel? No
this guy sounds like he knows ALL about chocolate fudge.
It wasn't so complicated when grandma made it!!
If you add marshmallows, those should be frozen before adding, otherwise they melt.
Thomas Joseph is literally the best
Better than chef john
Better than anyone from the BA test kitchen
I hope Thomas shares all of his cooking skills with us
Does anyone know if you can use Almond milk?
In the search box, type in how to make vegan fudge. You will get a slew of video recipes that do not use dairy milk. Hope this helps.
Don't forget that if you don't burn the hell out of your finger, you didn't let it boil long enough.
Consider using weight measurements for things like this, and for baking. Anyone who is going to the bother of making their own fudge probably owns a kitchen scale. They're pretty widely available nowadays, most people have one
This so much. A kitchen scale is a super useful way to get amazingly consistent which is essential for baking and candymaking. I don’t use that junk when I’m going stovetop though.
Bout to hit up a mid west mom recipe, you know the ones with a few ingredients and simple steps 😩🤦🏾♀️
#kitcehnconundrums Sponge Candy
I noticed you have not replied to any of my queries, so am not going to go through your site again as no help come from you
,,
Homemade fudge and 2 candy thermometers ....... seriously
WTF - udge …
Holy crap, that voice. Nope.
I absolutely HATE, when the recipe is not written in the description box!
Please give measurements in grams, it is way more professional and exact.
Waste lots of food materials
Why the hell do you have *PENCIL on your right ear* ?
Cheater Fudge.
Corn syrup, peanut butter, marshmallow, marshmallow cream = Cheater Fudge.
All of the above are designed to help you cheat and keep the sugar crystallization tiny in the end product, but without the work.
You can taste the work.... well, specifically, you can taste the difference in non-Cheater Fudge because it doesn't use those ingredients, it instead uses care and work to ensure a silky fudge.
7:11 - Gross. That's why I don't like rivets on my cookware.
why is he saying chalklette 😣
Why would you curse us like this
Hi...can I use honey instead of corn syrup...because corn syrup might not be available in other parts of the world...
Fudge making shouldn't be so much work..Just mix 3:4 ratio of semi sweet chocolate to condensed milk (eg 300g of chocolate to 400 g condensed milk) and about a tablespoon of cocoa with some butter. Done in 6-8 mins.
That's not fudge...that's ganache.
@@DonoVideoProductions Dude that's fudge.. Ganache is a combination of cream with chocolate.
Quick fudge is not the same. If you prefer real fudge then this is what needs to be done
Too many steps!
Metrics... Use them.
mpla...mpla....mpla....mpla...... he talks continuously ....oh my God......nerve racking