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Chocolate Fudges

A sweet chocolate fudge made from brown sugar, white sugar, powdered chocolate, milk, and butter.

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

Chocolate Fudges

Ingredients

Directions

Make the fudge

  1. Combine brown sugar, white sugar, powdered chocolate, and milk in a saucepan.

  2. Cook over medium heat until the mixture forms a soft mass when dropped in cold water.

  3. Remove from heat.

  4. Let it cool completely before stirring.

Beat and set

  1. Beat the mixture with a spoon until thick.

  2. Spread the fudge in a buttered pan.

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. 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

Brown sugar
Adds sweetness and a molasses-like flavour, and helps keep the fudge soft.
White sugar
Provides sweetness and forms the crystal structure that sets the fudge.
Powdered chocolate
Supplies the chocolate flavour and colour.
Milk
Supplies liquid and fat that give the fudge a smooth, creamy texture.

The step that matters

Let it cool completely before stirring. Stirring while the cooked sugar syrup is still hot lets large sugar crystals form, making the fudge grainy. Cooling first lets the mixture thicken into a smooth, fine-grained texture when beaten.

“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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