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Dessert

Chocolate Fudge

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chocolate Fudge

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Fudge

Ingredients

Directions

Make the fudge

  1. Stir sugar and cocoa together.

  2. Add milk and stir until boiling.

  3. Add butter.

  4. When about done, stir a little on a saucer. If it becomes pretty thick, take off the fire and beat.

Set and serve

  1. Pour into buttered dish.

  2. Cut into squares.

Nutrition, whole recipe (rough)

455Calories
10 gProtein
28 gFat
42 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Teanot 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 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Tea + cocoatop 8% of all pairs
    Smell alikemoderate
    Cooked together43 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  3. Milk + cocoatop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Butter + cocoatop 15% of all pairs
    Smell alikemoderate
    Cooked together548 recipes

    Shared aroma: delta-undecalactone (coconut, creamy).

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

What each ingredient does

Milk
Provides the liquid that dissolves the sugar and forms the creamy body of the fudge.
Sugar
Sweetens the fudge and, as it cooks, helps set its smooth, firm texture.
Cocoa
Supplies the chocolate flavor and color of the fudge.
Butter
Adds fat for a smoother, richer mouthfeel and helps prevent sticking.

The step that matters

Testing the thickness on a saucer. Sugar candy sets according to how far the mixture has cooked. Taking it off the heat too early leaves it soft and runny, while cooking too long makes it hard and grainy, so checking a small spoonful on a cool saucer shows when it is ready.

“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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