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Dessert

Uncooked Fudge

A no-bake chocolate fudge made with melted chocolate, powdered sugar, eggs, and vanilla, set in a buttered pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Uncooked Fudge

Ingredients

Directions

Make the fudge

  1. Melt the chocolate.

  2. Add the powdered sugar, beaten eggs, and vanilla to the melted chocolate.

  3. Pour the mixture into a buttered pan.

Set and cut

  1. Cut into pieces when firm.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chocolate
Provides the fat and body that set into the fudge's firm, smooth texture as it cools.
Eggs
Add richness and help bind the mixture so it holds together when set.
Powdered sugar
Adds sweetness and a fine, smooth texture that dissolves easily into the melted chocolate.
Vanilla
Adds aroma that rounds out the chocolate flavor.

The step that matters

Cut into pieces when firm.. Chocolate hardens as it cools and the fat solidifies. Cutting before the fudge is firm can smear it and distort the pieces, so wait until it has set.

“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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