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Dessert

Fondant Ok Cream Candies

Fondant cream candies are made by boiling sugar, water, and cream of tartar, then cooling, beating, and kneading into a smooth mass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Fondant Ok Cream Candies

Ingredients

Directions

Make the syrup

  1. Combine 1 lb coffee or sugar with ½ teacup water and let it stand for 1 hour.

  2. Dissolve cream of tartar in a little cold water and add it to the sugar mixture.

  3. Place the pan over high heat and stir constantly until the mixture begins to boil.

  4. Stop stirring immediately once it boils.

  5. Do not stir the candy from the time it begins to boil until it is poured into the pan.

Test and cool

  1. Test the candy by dropping some into cold water.

  2. When it forms a soft ball that holds its shape, carefully pour it into a pan sprinkled with cold water.

  3. Let it cool without stirring until almost cold.

Beat and shape

  1. Beat it with a large spoon or paddle.

  2. Once it turns white and begins to harden, gather it into a mass.

  3. Knead it on a marble slab or in the 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Sugar
Forms the sweet crystalline body of the candy once it is cooked and cooled.
Cream of tartar
Acidity that helps prevent large sugar crystals, giving a smoother texture.

The step that matters

Do not stir from the time the mixture begins to boil until it is poured into the pan. Stirring after boiling starts can trigger sugar crystallization, producing a grainy rather than smooth fondant. Stirring is stopped so the syrup forms only small crystals during cooling and beating.

“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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