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Chocolate Fudge

Chocolate fudge made with brown sugar, butter, sweet milk, bitter chocolate, and optional flavoring and marshmallows.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chocolate Fudge

Why it works: Butter and milk 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 ↓

Chocolate Fudge

Ingredients

Directions

Make the fudge

  1. In a saucepan, combine brown sugar, butter, and sweet milk.

  2. Add the bitter chocolate and bring to a boil, stirring constantly for about 20 minutes.

  3. Just before removing from heat, add flavoring and stir well.

  4. Optionally, add marshmallows after removing from heat for extra flavor.

Cool and cut

  1. Pour the mixture onto a marble surface and let it cool.

  2. Once cool, cut into squares.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 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. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Brown sugar
Provides sweetness and molasses flavor, and helps the fudge set soft.
Bitter chocolate
Supplies the chocolate flavor and fat that give the fudge its body.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Sweet milk
Dissolves the sugar and adds moisture for a creamy texture.

The step that matters

Stirring while boiling. Stirring constantly keeps sugar from scorching on the pan bottom and helps the mixture cook evenly. Overcooking makes fudge hard, so the long boil needs watching.

“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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