While growing up my Mom would make fudge on Saturday nights. She would use white granulated sugar, Hershey's cocoa, milk butter, and vanilla extract. Cook over a stove to boil. We never used a candy thermometer so making fudge was kind of a crap shoot. When you pulled it off the stove and beat it with a hand mixer, sometimes it would harden in the pan and you would have to almost chisel it out of the pan. Other times it would never harden and you have what was affectionately known in our family as "Spoon Fudge". Those were known as the best times of my youth.
I cannot get enough of Christie. Ever since first watching her make the amazing beautiful blueberry cake, I've been trying to watch anything else she makes. That babka looks extraordinary 🤤. Edit: 14:16 😂😂😂
This was the best fudge recipe I've ever done! Amazing texture and flavor. I no longer have to go to the fudge shop 200miles away for a few slices of fudge. This will now be my go-to recipe. Thank you.
My mom was French and she said when she was a little girl they would have a slice of baguette with a piece of chocolate for an after school snack. Then the war came and she had to quit school at 14 and go to work. You mentioning that made me think of her ❤️
Noting with interest that they use whole marshmallows rather than the marshmallow fluff - I use the “original “ marshmallow crème recipe for my fudge, and it is never fail. I live in the Deep South and it’s usually raining and hot for fudge season! I use the microwave and it’s so fast and easy. I have added a twist of placing in my stand mixer and beating with it as I add the crème and nuts. I get a better, glossier product that way. I am going to try their idea of brown sugar rather than granulated. My recipe calls for 3 cups granulated so I will have to research and experiment to see if the sweetness is the same.I love caramel! TFS.
This looks so good. Anybody ever think of putting chopped pecans in the chocolate mixture they spread on the dough? Or, is that another recipe entirely? I really like pecans and may try that.
Grew up having chocolate babka on Sundays that my mother bought at the best deli (gone now). The chocolate in it was more like flakes of delicious bittersweet chocolate than a ganache. It was so good! Many Jewish sweets are not all that sweet. The babka here looks very good but not authentic. Much more a dessert rather than something you have with coffee or tea.
why was espresso powder not used in the fudge? Earlier in the video, Jack mentioned using espresso powder in just about everything chocolate so why not this one? Thx.
Jason Munday 9056 You got in ahead of me. Same query. Conjecture: perhaps episodes are patched together from various time periods? You noticed that in the espresso part, they picture jars of espresso without the camera lingering. So. Another conjecture: could it be that there wasn't a clear favourite to mention by brand name when the fudge was being made? Glad you asked the question. (Also, fudge without vanilla is a capital offence).
I'll definitely will be trying both, but strange they featured espresso powder to make things more chocolatey (I agree), but then made two recipes that didn't use any.
Every holiday I try to find a great fudge recipe. Many have to be made at least twice (for some reason) before getting right. Looking forward to trying this foolproof recipe! I'll definitely be adding Maldon sea salt atop mine especially since Ashley mention "caramelly" more than once. Thanks ATK!
I TRULY dislike the marshmallow hack for fudge. I find that it is way too sweet. It’s actually not that hard to cook everything to the correct temperature, and then (after some cooling) just beat it with an electric hand mixer for like three minutes. Believe me, you can make fudge that is creamy and sets up properly without marshmallows or fluffernutter-I’ve made hundreds of batches over the years.
@@icefishdaily I use a little hack to prevent graining: In addition to the main white sugar I use, I put in a tablespoon of white Karo syrup, which disrupts the ability of the fudge to grain up! That way I don’t have to be as careful during the cooking and beating.
HOW DARE YOU GUYS UPLOAD AN EPISODE OF BABKA TWO AND A HALF WEEKS BEFORE PESACH! Sheesh, you do a Jewish recipe right before a Jewish holiday we're not supposed to eat the thing you're making.
Morally, you should stop running the fudge block. This is Carnation Evaporated Milk recipe, which has existed since the 70's and you fail to give them credit.
@@suelatendresse6905 If a recipe is taken verbatim and you slightly alter one ingredient that doesn't make it original. In university you would get a zero be expelled; changing one note or word in someone else's song -- you would lose in court. Your post only tells everyone who reads this exactly what your true character is.
I used to be an avid watcher of Cook's Country on PBS and also America's test kitchen. I did own a cookbook that I ordered but have since lost after making multiple moves. Please, I need the brownie recipe! It was the best one I've ever made; though it almost broke me after buying the best ingredients. I'd love to see an episode of that again but I've already forgotten who made it. I do remember Chris Kimball eating it, making the same mmm sounds while tasting it. 😂
He was discussing the flavor difference in brownies. They didn't make brownies.That would be my guess.😏 Also, this was a more caramel leaning flavor. They didn't even add vanilla extract.
Yes, and also I checked on your website and I could not find the other versions of the fudge that were promised on the video. You all need more naps! if it is there shoot us a link please.
Interesting where is the espresso powder and vanilla extract? however, 177 pounds of fudge later to dial in the recipe I suppose it’s not needed! Tasty. I’m making this tonight, it’s so simple
@@joanies6778 This recipe was developed for the Dec/Jan 2019 magazine issue. The espresso powder segment was done for the Dec/Jan 2022 magazine issue. It's likely that this was why the espresso powder wasn't mentioned or used.
@@kurtkabat203 There is a strong vanilla flavor in the marshmallows. This recipe was developed specifically with Kraft Jet Puffed marshmallows, and that needs to be taken into consideration when analyzing the flavorings. This recipe was developed 3 years before their espresso analysis. That's likely why you don't see it used here.
I guess I have been hiding in a hole because I have never heard of a babka lol. I know I have seen them but never paid attention to the name, and I can’t wait to make this chocolate one. Thank you so much for this recipe!!!
Babka is a Polish or Slavic bread. So if you are not from an area where there are Polish or Slavic Americans - you might never see it - especially in the south. But you will see it in Western Pennsylvania and the Chicago area all over. WE have a larger Polish american population in Central NJ. too.
lol my Mom made her fudge the same way no chocolate in it just nuts boiled for about 8 minutes removed it from heat added in the nuts and vanilla beat it a few minutes then in the pan we called it brown sugar fudge this is similar to the 5 minute fudge off the carnation milk can
Interesting, no espresso powder and no vanilla extract? I find that odd. However, they mentioned 177 pounds of fudge to dial this recipe in so I suppose it’s not needed.
America’s Test Kitchen lists Drost, a Dutch chocolate as the best, followed by Guittard, an American made product. There’s a video about it, plus I have the magazine issue with the published results. Not easy to find the first but one can order it online.
This is a STRUCLA, not a babka (strucla czekoladowa, to be exact). A traditional Polish babka is made in a bundt pan (or angel food pan). They're "round and curvy" like baba (grandmother) - babka is a diminutive for grandmother.
