James Martin’s Miso Butter Fudge recipe is rich, smooth and full of surprise. The first time I tasted it, I paused. Sweet and salty met in the best way.
This James Martin’s Miso Butter Fudge recipe feels bold but comforting. It is not an everyday fudge.
It is a special one. If you want to learn how to make James Martin’s Miso Butter Fudge, this guide walks you gently through each step. The ingredients for James Martin’s Miso Butter Fudge are simple but powerful.
Why I Love Making This James Martin’s Miso Butter Fudge
I love this fudge because it feels clever. It makes people curious. Everyone asks about the flavor. Miso sounds strange in fudge, but it works beautifully.
The butter feels rich. The sweetness feels calm. I like serving this after dinner. It sparks conversation.
James Martin’s Miso Butter Fudge recipe reminds me that good food can surprise you in gentle ways.
Equipment List
- Medium heavy-based saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sugar thermometer
- Baking tin
- Parchment paper
- Sharp knife
Recipe Overview
- Recipe Name: James Martin’s Miso Butter Fudge
- Servings: 25 small squares
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus setting
- Course: Dessert
- Cuisine: British with Japanese influence
- Calories: 160 kcal per serving
Ingredients You Need for James Martin’s Miso Butter Fudge
- 2 cups white sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 2 tablespoons white miso paste
- 1 teaspoon vanilla extract
- Pinch of sea salt
Step-by-Step Guide
1. Prepare the Pan
Line a baking tin with parchment paper. Leave extra paper hanging over the sides. This helps later removal. Set the tin aside. Having this ready keeps the process calm and smooth once cooking begins.
2. Combine Sugar and Cream
Place the saucepan over medium heat. Add sugar and cream together. Stir gently until the sugar dissolves. Do not rush this step. Slow heat helps prevent burning and keeps the texture smooth.
3. Add Butter and Miso
Add butter and miso paste to the pan. Stir slowly as everything melts. The miso should dissolve fully. The mixture will look creamy and pale. This is where the sweet and salty balance begins.
4. Bring to a Gentle Boil
Increase the heat slightly. Let the mixture reach a gentle boil. Stir often to avoid sticking. Keep an eye on the sides of the pan. Patience here creates the best fudge texture.
5. Check the Temperature
Use a sugar thermometer. Cook until the mixture reaches 115°C. This is the soft-ball stage. It usually takes ten minutes. Accurate temperature is very important for proper fudge setting.
6. Remove from Heat
Once the temperature is reached, remove the pan from heat. Add vanilla extract and a pinch of sea salt. Stir gently. Let the mixture rest for two minutes before pouring.
7. Pour and Cool
Pour the hot fudge mixture into the prepared tin. Spread evenly using a spatula. Let it cool at room temperature. Do not refrigerate yet. Slow cooling improves texture.
8. Set the Fudge
Once cooled, place the tin in the refrigerator. Let it set for at least two hours. The fudge will firm up but remain soft and creamy when sliced.
9. Slice and Serve
Lift the fudge out using parchment paper. Use a sharp knife to cut small squares. Clean the knife between cuts for neat edges. Serve with care and pride.
Expert Tips & Variations
- Use white miso, not dark miso.
- Stir gently to avoid grainy texture.
- Add toasted sesame seeds on top.
- Swirl dark chocolate for contrast.
- Cut small pieces. This fudge is rich.
History or Fun Fact About the Dish
Fudge became popular in the nineteenth century. It started as a sweet mistake. Miso has been used in Japan for centuries. James Martin’s version brings two traditions together.
Sweet British fudge meets Japanese umami. The result feels modern and thoughtful. It shows how global flavors can live happily together.
Pairings & Complementary Recipes
Serve this fudge with black coffee or green tea. The bitterness balances sweetness.
It also pairs well with vanilla ice cream. Fresh berries add brightness. Light desserts work best alongside this rich treat.
Occasion or Event Ideas
James Martin’s Miso Butter Fudge is perfect for dinner parties. It feels elegant and unexpected.
Serve it during holidays. It also works well as a homemade gift. Wrap it simply and let the flavor speak.
Storage and Reheating Tips
- Store in an airtight container.
- Keep refrigerated for up to one week.
- Let sit at room temperature before serving.
- Do not microwave.
- Separate layers with parchment paper.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 160 kcal |
| Fat | 9 g |
| Carbohydrates | 18 g |
| Sugar | 16 g |
| Protein | 1 g |
Health Benefits
This fudge is a treat, not a health food. Miso provides small amounts of probiotics. Butter offers fat for energy.
Enjoying small portions mindfully supports balance. Homemade sweets avoid preservatives found in packaged candy.
James Martin’s Miso Butter Fudge Recipe
Ingredients
- 2 cups white sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 2 tablespoons white miso paste
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
Prepare the Pan
- Line a baking tin with parchment paper. Leave extra paper hanging over the sides. This helps later removal. Set the tin aside. Having this ready keeps the process calm and smooth once cooking begins.
Combine Sugar and Cream
- Place the saucepan over medium heat. Add sugar and cream together. Stir gently until the sugar dissolves. Do not rush this step. Slow heat helps prevent burning and keeps the texture smooth.
Add Butter and Miso
- Add butter and miso paste to the pan. Stir slowly as everything melts. The miso should dissolve fully. The mixture will look creamy and pale. This is where the sweet and salty balance begins.
Bring to a Gentle Boil
- Increase the heat slightly. Let the mixture reach a gentle boil. Stir often to avoid sticking. Keep an eye on the sides of the pan. Patience here creates the best fudge texture.
Check the Temperature
- Use a sugar thermometer. Cook until the mixture reaches 115°C. This is the soft-ball stage. It usually takes ten minutes. Accurate temperature is very important for proper fudge setting.
Remove from Heat
- Once the temperature is reached, remove the pan from heat. Add vanilla extract and a pinch of sea salt. Stir gently. Let the mixture rest for two minutes before pouring.
Pour and Cool
- Pour the hot fudge mixture into the prepared tin. Spread evenly using a spatula. Let it cool at room temperature. Do not refrigerate yet. Slow cooling improves texture.
Set the Fudge
- Once cooled, place the tin in the refrigerator. Let it set for at least two hours. The fudge will firm up but remain soft and creamy when sliced.
Slice and Serve
- Lift the fudge out using parchment paper. Use a sharp knife to cut small squares. Clean the knife between cuts for neat edges. Serve with care and pride.
Notes
- Use white miso, not dark miso.
- Stir gently to avoid grainy texture.
- Add toasted sesame seeds on top.
- Swirl dark chocolate for contrast.
- Cut small pieces. This fudge is rich.
FAQs about James Martin’s Miso Butter Fudge Recipe
What does miso add to the fudge flavor?
Miso adds gentle saltiness and depth. It balances the sweetness. The flavor does not taste savory. It feels warm and rounded instead.
Can I make James Martin’s Miso Butter Fudge without a thermometer?
It is possible but harder. A thermometer gives better results. Without one, test using the soft-ball method in cold water.
Why did my fudge turn grainy?
Grainy fudge comes from over-stirring or overheating. Stir gently and watch the temperature closely. Letting it cool slightly before pouring also helps.
Can I freeze this fudge?
Yes, you can freeze it. Wrap tightly in parchment and foil. Thaw slowly in the refrigerator before serving for best texture.
Is this recipe suitable for beginners?
Yes, with attention and patience. Follow each step calmly. Measuring accurately makes the process much easier and more enjoyable.
Final Thoughts
James Martin’s Miso Butter Fudge recipe is bold comfort food. It feels rich, smooth and thoughtful. If you want to know how to make James Martin’s Miso Butter Fudge with confidence, this recipe guides you gently.
The ingredients for James Martin’s Miso Butter Fudge are simple, but the result feels special. Make it once and it will stay in your memory.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.