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Vassar Fudge

A chocolate fudge made by cooking sugar, cream, and chocolate, then adding butter and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vassar Fudge

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 ↓

Vassar Fudge

Ingredients

Directions

Make the fudge

  1. In a saucepan, combine the sugar and cream.

  2. Heat until hot, then add the chocolate broken into fine pieces.

  3. Stir vigorously and constantly.

  4. When it begins to boil, add the butter.

  5. Continue stirring until it creams when beaten on a saucer.

  6. Remove from heat and beat until quite cool.

Set and cut

  1. Pour into buttered tins.

  2. Once cold, cut into diamond-shaped pieces.

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.

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.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

What each ingredient does

White sugar
Provides sweetness and, dissolved and cooked, forms the fudge's crystal structure.
Cream
Adds fat and moisture, giving the fudge a smooth, rich texture.
Chocolate
Supplies the chocolate flavour and fat that firm the fudge as it cools.
Butter
Adds richness and smoothness to the finished fudge.

The step that matters

Beating until creamy. Beating the hot mixture as it cools encourages fine sugar crystals to form, giving a smooth, creamy texture. Pouring or cutting too early, before it has cooled and set, leaves the fudge soft and runny.

“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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