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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

  1. Boil sugar, milk, and chocolate together until it reaches the soft ball stage.

  2. Just before it is done, add the butter.

  3. Stir in the marshmallows, crushing and beating them with a spoon.

  4. Continue stirring in marshmallows after removing from heat until half a pound is incorporated.

  5. Cool in sheets ½ inch thick and 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

Sugar
Forms the bulk of the fudge and, cooked to soft ball stage, sets it into a firm, creamy confection.
Rich milk or cream
Adds fat and moisture, producing a smoother, softer texture in the cooked mixture.
Chocolate
Provides the chocolate flavour and fat that give the fudge its body.
Marshmallows
Melt into the hot mixture, adding sweetness and a soft, tender, chewy texture.

The step that matters

Stopping at the soft ball stage. Sugar syrup sets according to its final temperature. Cooking too far makes the fudge hard and grainy, while stopping early leaves it soft and unable to set firmly when cooled.

“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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