How to Make the Ultimate Chocolate Desserts | Homemade Fudge & Babka
Christie Morrison makes host Bridget Lancaster Chocolate Babka, and Toni Tipton- Martin shares the history of babka and its Seinfeld connection. Tasting expert Jack Bishop reveals his top picks for espresso powder. Ashley Moore makes host Julia Collin Davison foolproof Chocolate Fudge.
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Crazy people. 4 different measurement for 4 ingredients. 12 tbs of butter?? Oz of Chocolate? Cup of marshmallow….
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.
I made the fudge it tastes more like a tootsie roll.
I wonder if one could add espresso powder to this babka recipe, instead of orange zest…
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
Can I use the small marshmallows instead
That chocolate babka looks so good. I will buy one instead of making it myself. Cinnamon babka should be good as well. I will probably buy one.
I'm going to try that fudge recipe. The addition of light brown sugar is intriguing.
The marshmallows wouldnt make the fudge too sweet?
I WANT FUDGE
my thought immediately goes to "how did people make this without a mixer!!!"
Umm… They talked about espresso powder, and how it enhances the flavor, and then didn't use it in their fudge!!
too soft. do you have a traditional fudge recipe?
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.
That chocolate babka looks so good. I will buy one instead of making it myself. Cinnamon babka should be good as well. I will probably buy one.
This bread is amazing on its own, but if you’re a fan of chocolate bread pudding, this makes an amazing one!
Can't believe they didn't add vanilla extract to the fudge.
What a farty way of doing fake fudge!!! Condensed milk, chocolate, nuts. Job done
This recipe for chocolate fudge was published in Seventeen magazine in the late 1950s. I have it in my recipe box! Just saying.
Did she say an hour? I've made fudge many times. It would be beyond hard crack. I really like the idea of brown sugar for chocolate fudge.
My babcia always made her bapka in a coffee can!
It looks just too yummylicious ! I want to try making this but I don't have marshmallows. Can I omit them ? Thank you
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What happened to the Coffee – you could use Instant powder if nothing else and get a stronger Chocolate flavor.
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.
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.
Dudettes! That babka looked great! I have to try to make this.
These desserts definitely need a cold glass of milk 🥛.
Why marshmallows? Yuck!!! Can you make a fudge without them. I can't stand them.
The fudge recipe is amazingly easy, normally it’s insanely complicated.
4:30 Toni the Poles on your crew really hung you out to dry letting you say "bob see ya" lol
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 like to smear it with cream cheese and eat up! Thank you guys! Off to make it.
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!!!
The fudge recipe is essentially the one on the Fluff jar but with brown sugar.
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. 😂
Weird, but Ashley Moore has a perfect voice for VA work.
@ 2:25 Letting bread dough "rest on its laurels"? 🤣🤣 Jesus! is English not your first language?!
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 😂😂😂
Thank you ❤😊
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.
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.
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.
I made this recipe and just one tip: use regular cocoa powder and not dutched. I used dutched and it was too dry and flaky.
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.
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.
I've seen and made many fudge recipes in my life, and have never seen one that called for whisking it for an hour, or anything near that.
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.
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.