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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
From a historical cookbook (Internet Archive) · 5 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 the sugar and milk in a saucepan.

  2. Add the chocolate and boil until it hardens in cold water.

  3. Just before it is done, add the butter.

  4. Stir in the marshmallows, crushing and beating them with a spoon.

  5. Continue stirring in marshmallows off the heat until ½ pound is incorporated.

Cool and cut

  1. Cool the mixture in sheets ½ inch thick and cut into cubes.

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.

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 firm sugar structure of the fudge.
Milk or cream
Adds moisture and fat, giving the fudge a softer, creamier texture.
Bakers' chocolate
Adds chocolate flavour and fat, and helps set the fudge as it cools.
Marshmallows
Add sweetness and softness, melting into the hot mixture to make the fudge smoother and chewier.

The step that matters

Add the butter just before the mixture is done. Adding butter near the end of cooking lets it blend in smoothly as the sugar reaches the right concentration, keeping the fudge creamy rather than greasy or grainy.

“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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