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Dessert

Chocolate Fudge Sauce

A chocolate sauce made by melting chocolate with sugar and water, thickened with corn starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and sugar 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 ↓

Chocolate Fudge Sauce

Ingredients

Directions

Make the chocolate base

  1. Combine chocolate, 1 cup sugar, and 1/2 cup boiling water in a saucepan.

  2. Cook over medium heat until melted and smooth.

Make the cornstarch mixture

  1. In a small bowl, mix corn starch with 1/2 cup sugar.

  2. Add 1/2 cup boiling water to the corn starch mixture and stir until smooth.

Combine and cook

  1. Combine the corn starch mixture with the chocolate mixture and cook together for 5 minutes, stirring constantly.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

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

What each ingredient does

Chocolate
Provides the main flavour and deep colour of the sauce.
Sugar
Adds sweetness and helps give the sauce its smooth, glossy body.
Corn starch
Thickens the sauce as it heats, giving it body.

The step that matters

Cooking the cornstarch mixture with the chocolate. Cornstarch only thickens fully when it is heated while stirred. Stirring constantly keeps it from clumping or scorching on the bottom of the pan, so the sauce turns smooth and evenly thick.

“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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