Skip to main content
Dessert

Sea Foam Fudge

Sea Foam Fudge is a chocolate fudge made with brown sugar, water, grated chocolate, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Sea Foam Fudge

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine the brown sugar, grated chocolate, and water.

  2. Boil the mixture without stirring until it spins a thread from the point of a spoon.

Finish and shape

  1. Pour the hot mixture over the well-beaten egg white and stir until it begins to stiffen.

  2. Drop spoonfuls onto waxed paper to form little bonbons.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Light brown sugar
Provides sweetness and caramel flavour, and dissolves into the syrup to set the candy.
Grated chocolate
Adds chocolate flavour and colour to the syrup.
Egg white
Whipped to a foam that gives the fudge its light, airy, sea-foam texture.

The step that matters

Boiling without stirring. Stirring while the sugar syrup boils can trigger crystallisation, making the fudge grainy instead of smooth. The syrup must reach the thread stage so it sets firm enough to hold its shape once cooled.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes