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Dessert

Wellesley Marshmallow Fudge

A sweet fudge made with sugar, milk, chocolate, butter, and marshmallows.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 ↓

Wellesley Marshmallow Fudge

Ingredients

Directions

Make the fudge

  1. Heat 2 cups of granulated sugar and 1 cup of rich milk (cream is better).

  2. Add 2 squares of baker's chocolate and boil until it hardens in cold water.

  3. Just before it is done, add a small piece of butter and begin to stir in marshmallows, crushing and beating them with a spoon.

  4. Continue to stir in marshmallows after the fudge has been taken from the fire until one pound has been stirred into the fudge.

Cool and cut

  1. Cool in sheets 1 inch thick and cut into cubes.

Nutrition, whole recipe (rough)

455Calories
10 gProtein
28 gFat
42 gCarbs
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

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

By North End Club (Chicago, Ill.). 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.

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  5. 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

Granulated sugar
Provides sweetness and, as it dissolves and cooks, forms the body of the fudge.
Rich milk
Adds moisture and richness, helping the sugar form a smooth, creamy texture.
Bakers' chocolate
Adds chocolate flavour and fat, firming the fudge as it cools.
Marshmallows (in the method)
Stirred in off the heat, they add softness and a light, creamy texture to the fudge.

The step that matters

Stirring in the marshmallows after the fudge leaves the fire. Adding marshmallows while the mixture is still very hot lets them melt fully into the fudge. Stirring them in off the heat keeps the mixture smooth and helps it set with a fine, creamy texture.

“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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