Skip to main content
Dessert

Creamed Fudges

A sweet fudge made with sugar, chocolate, milk, water, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Creamed Fudges

Ingredients

Directions

Cook

  1. In a saucepan, combine sugar, chocolate, milk, water, and butter.

  2. Cook over medium heat until the mixture collects in water.

Cool and stir

  1. Remove from heat and let it cool.

  2. Stir the mixture until it becomes creamy.

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. Chocolate + milktop 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. 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

Granulated sugar
Dissolves to form the syrup that sets into the fudge's sweet, crystalline body.
Baker's chocolate
Adds chocolate flavour and some fat to the mixture.
Milk or cream
Adds moisture and milk solids that make the fudge creamy.
Butter
Adds fat that gives the fudge a rich, tender texture.

The step that matters

Stir the mixture until it becomes creamy. Stirring the cooled, supersaturated sugar syrup encourages many tiny sugar crystals to form, which gives smooth fudge. Stirring too early can make it grainy, and waiting too long can make it set too firm to work.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes