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 ↓
Maple Fudge
Ingredients
Directions
In a saucepan, combine the maple syrup, butter, cream, and salt.
Cook over medium heat, stirring constantly, until the mixture reaches the consistency of chocolate fudge.
If the syrup is not very thick, cook it down before adding the other ingredients.
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.
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.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Maple syrup + buttertop 17% of all pairsSmell alikelowCooked together1,084 recipes
Shared aroma: guaiacol (smoky, sweet).
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Maple syrup + creamtop 18% of all pairsSmell alikelowCooked together607 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Maple syrup
- Provides the sweetness and main flavour, and its sugar concentration sets the fudge's final texture.
- Butter
- Adds fat for a smooth, rich mouthfeel and helps keep the fudge tender.
- Cream
- Adds moisture and milk fats that make the fudge creamier and softer.
The step that matters
Cooking until the fudge consistency is reached. Sugar concentration determines texture. Stopping too early leaves a soft, runny result, while cooking too long makes it grainy or hard. Stirring constantly prevents the sugars from scorching on the bottom of the pan.
“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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