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Dessert

Marshmallow Fudge

A sweet confection 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 ↓

Marshmallow Fudge

Ingredients

Directions

Make the fudge

  1. Heat sugar and milk in a saucepan.

  2. Add chocolate and boil until a drop in cold water forms a soft ball.

  3. Stir in butter.

  4. Gradually add marshmallows, stirring until dissolved.

Cool and cut

  1. Cool in buttered pans and cut into squares.

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

Sugar
Provides sweetness and, when boiled, sets the fudge's firm yet tender texture.
Milk or cream
Adds moisture and fat, giving the fudge a creamy, smooth body.
Bitter chocolate
Supplies the deep chocolate flavor and adds fat for richness.
Butter
Adds fat that makes the fudge smooth and glossy.
Marshmallows
Melt into the mixture to add sweetness and a soft, chewy texture.

The step that matters

Boil to the soft ball stage. Sugar concentration set by boiling determines the fudge's final texture. Stopping too early leaves it soft and runny, while boiling too long makes it hard and 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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