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Dessert

Saleh Chocolate Fudge

A chocolate fudge made by boiling sugar, milk, chocolate, butter, and vanilla, then cooling and cutting into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Saleh Chocolate Fudge

Ingredients

Directions

  1. Heat sugar and milk in a saucepan until boiling.

  2. Add chocolate and stir constantly until melted.

  3. Boil for eight minutes.

  4. Add butter and boil for another seven minutes.

  5. Remove from heat, add vanilla, and beat until creamy.

  6. Pour into buttered pans, cool slightly, and mark into squares.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides sweetness and, as it cooks with the milk, forms the firm sugar structure of the fudge.
Milk
Supplies moisture and milk solids that give the fudge a soft, creamy texture.
Chocolate
Adds chocolate flavor and fat that contribute to the fudge's richness and body.
Butter
Adds fat that makes the fudge smoother and more tender.

The step that matters

Beating after removing from heat. Beating while the mixture cools lets fine sugar crystals form, giving fudge its smooth, creamy texture. Beating too early or too late can leave it grainy or hard to set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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