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Recipe for Making Italian Fudge

Italian fudge is a sweet confection made from sugar, glucose, water, cream fondant, and Mezet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Recipe for Making Italian Fudge

Ingredients

Directions

Make the syrup

  1. In a large pot, combine sugar, glucose, and water.

  2. Cook the mixture until it reaches 238°F (114°C).

Mix and set

  1. Remove from heat and stir in cream fondant and Mezet cream.

  2. Mix well and add your choice of flavoring.

  3. Pour the mixture onto a greased stone.

  4. Allow it to cool completely before serving.

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).

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

What each ingredient does

Sugar
Provides the bulk of the sweetness and the crystal structure that gives fudge its body.
Glucose
Interferes with sugar crystallization, keeping the fudge smooth and fine-textured rather than grainy.
Cream fondant
Supplies fine sugar crystals that seed a smooth, creamy texture as the mixture sets.
Mezet cream
Adds fat and richness, softening the texture and giving a creamy mouthfeel.

The step that matters

Cooking the syrup to 238°F (114°C). Cooking to this temperature sets the sugar concentration that determines firmness once cooled. Undercooking leaves the fudge soft and runny; overcooking makes it hard and crumbly.

“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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