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Dessert

Marshmallow Chocolate Fudge

A sweet fudge made with sugar, milk, chocolate, marshmallows, butter, and a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Marshmallow Chocolate Fudge

Ingredients

Directions

Make the fudge base

  1. Combine sugar, milk, and chocolate in a saucepan.

  2. Boil the mixture for a few minutes.

  3. Add butter to the saucepan.

  4. Continue boiling until the mixture forms soft balls in a cup of cold water.

  5. Add a pinch of salt to the mixture.

Cool and set

  1. Let the mixture stand until nearly cool.

  2. Stir the mixture until it begins to thicken.

  3. Cut marshmallows into pieces.

  4. Add the marshmallow pieces to the mixture.

  5. Pour the fudge onto buttered plates.

  6. Let the fudge cool before cutting into squares.

  7. Cut the cooled fudge 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.

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
Dissolves into the milk and sets into the fudge's sweet, firm body as it cooks.
Milk
Provides liquid that dissolves the sugar and gives the fudge a creamy texture.
Chocolate
Supplies cocoa solids for the fudge's chocolate flavour and rich colour.
Marshmallows
Melt into the warm mixture, adding sweetness and a softer, chewier texture.
Butter
Adds fat for smoothness and richness in the finished fudge.

The step that matters

Continue boiling until the mixture forms soft balls in a cup of cold water. Sugar candy sets according to its final temperature and concentration. Boiling too briefly leaves the fudge soft and runny, while overcooking makes it hard and grainy.

“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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