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Dessert

Mint Cream

A mint-flavored sugar candy made by boiling sugar and water, then adding cream of tartar and peppermint oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Mint Cream

Ingredients

Directions

Make the syrup

  1. Boil sugar and water for 3 minutes.

  2. Remove from heat and add cream of tartar and peppermint oil.

Cream and set

  1. Stir until the mixture creams.

  2. Drop spoonfuls onto oil paper to 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + pepperminttop 20% of all pairs
    Smell alikelow
    Cooked together632 recipes

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

  3. Sugar + pepperminttop 29% of all pairs
    Smell alikelow
    Cooked together2,082 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

Sugar
Provides sweetness and, when cooled and stirred, forms fine crystals that give a creamy texture.
Cream of tartar
Adds acidity that helps keep sugar crystals small and the cream smooth.
Peppermint oil
Provides the mint aroma and flavour.

The step that matters

Stir until the mixture creams. Stirring a hot, supersaturated sugar syrup too early can form large crystals and a gritty texture. Stirring once it has cooled somewhat encourages many tiny crystals, giving a smooth, creamy result. Cream of tartar helps keep those crystals small.

Swap the peppermint

How well each one fits the dish's main ingredients (sugar, cream):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Gingerfits about as well
  4. Peppermintthe original

Fit is the average pairing score against sugar, cream. 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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