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Dessert

Fudge Frosting

A sweet frosting made from brown sugar, cream, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fudge Frosting

Ingredients

Directions

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

  2. Bring to a boil, then add the chocolate.

  3. Cook until the mixture forms a soft ball when dropped in cold water.

  4. Remove from heat and beat until creamy.

  5. If the frosting becomes too stiff, add a little water to achieve a creamy consistency.

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

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

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

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

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

Light brown sugar
Provides sweetness and molasses flavour, and its sugar content sets the frosting's texture as it cools.
Cream
Adds fat and moisture, making the frosting smooth and rich rather than grainy.
Chocolate
Adds chocolate flavour and fat, giving the frosting its colour and richness.

The step that matters

Cook to the soft ball stage. Sugar syrup must reach the right concentration to set into a soft, spreadable frosting. Undercooking leaves it runny, while overcooking makes it hard and grainy once beaten.

“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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