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Dessert

Magnet Chocolate Fudge

A chocolate fudge made with sugar, cream of tartar, cream, water, butter, chocolate, and optional nuts or coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Magnet Chocolate Fudge

Ingredients

Directions

Cook the syrup

  1. In a large pot, combine the sugar, cream of tartar, Magnet Separator cream, and water.

  2. Stir gently to prevent burning and cook until it reaches a soft ball stage.

Finish the fudge

  1. Remove from heat and add the butter chocolate and optional nuts or coconut.

  2. Stir until creamy, using the side of the pot to help mix.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 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

Granulated sugar
Sweetens the fudge and forms the crystal structure that sets its texture.
Cream of tartar
Acid that helps prevent large sugar crystals, keeping the fudge smooth.
Magnet separator cream
Adds fat and moisture for a rich, soft texture.
Magnet butter
Adds fat that makes the fudge richer and smoother.
Butter chocolate
Adds chocolate flavor and extra fat to the finished fudge.

The step that matters

Stir gently and cook to the soft ball stage. Stirring a sugar syrup too vigorously can trigger crystallization, which makes fudge grainy. The soft ball stage sets the final firmness, so under- or overcooking changes the texture.

Swap the nuts

The recipe marks nuts as optional. How well each one fits the dish's main ingredients (sugar, cream, butter, chocolate):

  1. Almondfits better
  2. Filbertfits better
  3. Hazelnutfits better
  4. Nutsthe original

Fit is the average pairing score against sugar, cream, butter, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“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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