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Dessert

Fruit Nut Chocolate Fudge

A chocolate fudge made with dark chocolate, butter, evaporated milk, icing sugar, and fruit nuts.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Chocolate and hazelnut work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 350 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Fruit Nut Chocolate Fudge

Ingredients

Directions

Prepare

  1. Lightly grease a 20cm/8inch square cake tin.

  2. Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.

Melt the chocolate

  1. Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted and the ingredients are well combined.

Variations

  1. Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts and walnuts or pecans.

Nutrition, whole recipe (rough)

517Calories
10 gProtein
28 gFat
58 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Hazelnutnot in our table0

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. Chocolate + hazelnuttop 7% of all pairs
    Smell alikemoderate
    Cooked together350 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + evaporated milktop 13% of all pairs
    Smell alikelow
    Cooked together269 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

What each ingredient does

Dark chocolate
Provides the main flavour and, once cooled, the firm set of the fudge.
Butter
Adds fat that makes the fudge smooth and rich in texture.
Evaporated milk
Adds moisture and milk solids that give the fudge a creamy body.
Icing sugar
Sweetens the fudge and helps it firm up into a soft, fine-textured block.
Hazelnuts
Add crunch and a toasted nutty flavour that contrasts with the soft fudge.

The step that matters

Melting the chocolate over gently simmering water. Chocolate can seize or scorch if it gets too hot or touches water. Gentle, indirect heat melts it smoothly so the fudge sets evenly.

Swap the hazelnut

How well each one fits the dish's main ingredients (chocolate, butter, evaporated milk, sugar):

  1. Almondfits better
  2. Pecansfits better
  3. Peanutfits about as well
  4. Hazelnutthe original

Fit is the average pairing score against chocolate, butter, evaporated milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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