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Dessert

Caramel Fudge

A sweet, buttery caramel fudge made with syrup, sugar, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Caramel Fudge

Ingredients

Directions

  1. In a saucepan, combine syrup and sugar. Cook over low heat for 20 minutes.

  2. Add butter and cream, then whip briskly until thick.

  3. Pour the mixture onto a buttered dish, cut into squares, and let cool.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + sugartop 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

Syrup
Provides the main sweetness and body, and helps keep the fudge smooth rather than grainy.
Sugar
Sweetens the fudge and, with the syrup, helps it set firm as it cools.
Sweet cream
Adds richness and moisture, giving the fudge a softer, creamier texture.
Butter
Adds fat for a smooth mouthfeel and a rich flavour.

The step that matters

Whipping after adding butter and cream. Beating the mixture as it cools encourages tiny sugar crystals to form, which gives fudge its smooth, creamy texture. Whipping too early or too little can leave it grainy or runny.

“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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