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Wellesley Marshmallow Fudge

A sweet fudge 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 ↓

Wellesley Marshmallow Fudge

Ingredients

Directions

Make the fudge

  1. Heat the sugar and milk in a saucepan.

  2. Add the chocolate and boil until it hardens in cold water.

  3. Just before it's done, add the butter.

  4. Remove from heat.

  5. Stir in the marshmallows, crushing and beating them with a spoon, and continue stirring until half a pound is incorporated.

Cool and cut

  1. Cool the mixture in sheets ¾ inch thick.

  2. Cut into cubes.

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

Granulated sugar
Provides sweetness and, when boiled, the sugar structure that sets the fudge.
Milk
Adds moisture and richness, dissolving the sugar into a smooth syrup.
Chocolate
Adds chocolate flavor and fat that give the fudge its body.
Butter
Adds fat for a smoother, softer texture and richer flavor.
Marshmallows
Add sweetness and a soft, creamy texture when stirred into the hot mixture.

The step that matters

Boiling the chocolate mixture. The mixture must reach the right stage of boiling so the sugar sets correctly as it cools. Boiling too little leaves the fudge soft, while boiling too long makes it hard and grainy. Testing in cold water shows when it is ready.

“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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