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Dessert

Caramel Cream Fudge

A caramel fudge made with sugar, butter, cream, and fondant.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Caramel Cream Fudge

Ingredients

Directions

Make the fudge base

  1. Combine yellow sugar, butter, and cream in a kettle.

  2. Cook the mixture to a soft ball stage at 237°F to 238°F.

  3. Remove from heat and let it cool slightly.

Beat and set

  1. Add fondant and mix with a wooden paddle until smooth.

  2. Beat the mixture until it starts to thicken.

  3. Pour the mixture onto wax paper between iron bars (10x30 inches).

  4. Spread the mixture to fill the bars.

  5. Once cool, mark into one-inch squares.

  6. Break apart the squares.

  7. Stack the squares in a pan.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Yellow sugar
Provides the bulk of the sweetness and, when cooked, the structure of the fudge.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Cream
Adds moisture and dairy richness, helping produce a creamy texture.
Fondant
Adds fine sugar crystals that help the fudge set smooth and creamy when beaten.

The step that matters

Cooking to soft ball stage at 237°F to 238°F. Sugar concentration depends on the final temperature. Too low leaves the fudge soft and runny; too high makes it hard and grainy once cooled.

“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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