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Dessert

Chocolate Marshmallow Fudge

A chocolate fudge made with evaporated milk, butter, sugar, chocolate pieces, and marshmallow cream.

From the Recipes Wiki (Fandom) · 5 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 ↓

Chocolate Marshmallow Fudge

Ingredients

Directions

Make the fudge base

  1. Combine the first three ingredients in a saucepan and cook to 234 °F or until it forms a soft ball in cold water.

  2. Stir often.

  3. Remove from heat and fold in the remaining ingredients.

  4. If desired, add chopped nuts.

Set and cut

  1. Pour into a greased 8 × 13‑inch pan.

  2. Refrigerate until firm.

  3. Cut into squares.

Nutrition, whole recipe (rough)

506Calories
10 gProtein
34 gFat
42 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Evaporated milk + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

Evaporated milk
Adds moisture and milk solids that make the fudge creamy and smooth.
Sugar
Sweetens the fudge and, when cooked, helps it set firm as it cools.
Butter
Adds fat that gives the fudge a rich, tender texture.
Chocolate pieces
Provide the chocolate flavour and help the fudge set as they melt in.
Marshmallow cream
Adds sweetness and softness, keeping the fudge smooth and less grainy.

The step that matters

Cooking to 234 °F. The sugar mixture must reach the soft-ball stage to set properly. Undercooking leaves the fudge soft and runny; overcooking makes it hard and crumbly.

“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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