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Maple Marshmallow Fudge

A fudge made with white and brown sugar, butter, milk, water, corn syrup, maple flavoring, and marshmallows.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Maple Marshmallow Fudge

Ingredients

Directions

Make the fudge

  1. In a saucepan, combine white sugar, brown sugar, milk, water, and corn syrup.

  2. Cook over low heat, stirring until melted.

  3. Increase heat and cook without stirring until it reaches the firm ball stage (test in cold water).

  4. Remove from heat, add butter and maple flavoring, and beat for a few minutes.

Set and cut

  1. Pour into a well-buttered pan lined with cut-up marshmallows.

  2. Once the candy is partially cool, cut it 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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  5. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 the bulk of the candy's structure as it crystallizes.
Brown sugar
Adds moisture and a deeper, caramel-like flavor to the fudge.
Marshmallows
Add softness and chewiness to the fudge base when pressed into the pan.
Butter
Adds fat for a smoother, richer texture and mouthfeel.
Milk
Adds dairy fat and proteins that give the fudge a creamy texture and browning.

The step that matters

Cook without stirring to firm ball stage. Stirring after the sugar boils encourages large crystals to form, which makes fudge grainy. Cooking to firm ball stage sets the sugar concentration so the candy firms properly as it cools.

“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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