Make Holiday Candy With Claire Saffitz | Try This at Home | NYT Cooking
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- čas přidán 11. 12. 2022
- Claire Saffitz is back in the studio kitchen for another round of “Try This at Home,” a series that guides you through different baking projects and techniques. Today’s lesson: Candy! Specifically, fudge, caramels and nougat. Confectionery can be tricky, but Claire’s here to walk you through it.
Chocolate Fudge: nyti.ms/3HDFlOy
Salted Caramels: nyti.ms/3iSIos2
Nougat With Honey and Pistachios: nyti.ms/3BwyAum
Read more: nyti.ms/3WcJsp6
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
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"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.
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.
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.
🎉🎉🎉🎉😊
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
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!
She lit candles on the back counter as a memorial for the hand mixer.
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
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.
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. ❤
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🤣
Claire breaking the hand mixer is very classic Claire.
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!! ❤
Omg I love Claire, so technical yet so artistic
The fudge caused me so much anxiety. Claire’s little giggle though! Cracks me up!
Claire is a baking master!
I just love watching Claire in the kitchen! Can't wait to try these recipes soon!
Anytime I see Claire on a different CZcams channel I have to watch.
All these look so good. And you've made it all very approachable. Thank you.
Soft nougat is magic 😍😍
Love how candid this video is! Fun and informative
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!
Happily re-watching this for the tenth time as I wait to see what Claire will gift us this holiday season. 🥰
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'm exhausted! After i rest up I'm going to go out and buy fudge, caramels and nougat.
You know your stuff, girl! Thank you. Well taught.
I’m so excited to try these
Claire making candy is art~
Really loved the use of music around 21:40, Claire is the best.
So much love for Claire she’s my favorite
Shoutout to the Persians for creating the pistachio nougat called gaaz.
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.
I love Claire. She’s the best!
Yay! We love Claire! Happy Holidays!
I knew I could rely on Claire to come through with a fudge recipe that doesn't use condensed milk.
Simply fantastic you’re absolutely the top chef 👩🍳
Happy holidays to you 🎄
Loved when Claire let the smoke out of that mixer!
Love this Holiday candy recipe 😍😍😍 thanks for sharing
Oooh! Hazelnut fudge sounds awesome!
What an incredible presenter. Loving this channel. ❤
Claire …. Educational and entertainment. Thank you
claire! you never disappoint. thank you (i love you)
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!
❤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 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!
I enjoy & appreciate your video's, Thank you & all involved, I wish y'all a very Merry Christmas!
I can't wait to make this for Christmas.
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!
that opening scene with Claire throwing the candy has such nostalgic gm vibes-
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!
Everything looks delish! I'll try your fudge. I usually make mine with marshmallow fluff because, otherwise, it would seize up.
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.
Hi Claire, Love your videos! Hope to see more plant based adjacent recipes. Happy Holidays folks!
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.
I just love claire so much.
Excellent explanations!!!
This looks hard 😅 😂. Love watching Claire!
thank god i was just wishing there was a video of claire making fudge !!!!!
so incredibly talented
hey im glad after a few year (s?) I finally found claire from ig you know where.
thank you for hosting her :)
I am sooo inspired!
I’m looking at this video, before I go shopping, so I would tried some of this
Fabulous!
Great video - chapters for each recipe would be helpful
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.
Yesss queen Claire omg you had me at caramel 🤤 delicious
oh to make nougat with claire 🫶🫶
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
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 applaud EVERYONE that didn't uncontrollably giggle when Claire said "toasting these nuts" and "toasting my nuts" ....Bravo
god I love the way Claire talks about food
My thermometer literally just died 🤣
Don't think I'll be making nougat soon....but I can eyeball that Fudge recipe maybe 😋
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!
Need to see how Claire makes divinity candy.
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
Love this candy recipe! Yummy!😍
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🙏🤞👍🏻🥰🤷♀️
12:36 the way the hand mixer just quit. haha
You should talk about how people at higher altitudes need. To deal with the temperatures.
Yea. The altitude makes a big difference, especially in times.
This is fun to watch someone do. If I tried, I'd be in the ER. I know and accept my limitations. LOL.
I’d love to know more about doing all this at altitude. Any good resources y’all are aware of?
Yummmmm
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!
Claire ❤️
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?
NYT give us Claire in 4k pls
I got rid of my double boiler after getting an induction cook top and realizing how low the low settings are ❤
For the fudge, can i use double the Karo syrup in place of the honey? My sister is really allergic to honey. Thx!
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 wish Claire and Sohla collaborated
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.
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.
Kween Claire!!!
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.
god bless people who love cooking/baking cos it is not me!
verry good
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!
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!
When is the board of the NYT giving contracts to its journalist?