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 ↓
Maple Fondant
Ingredients
Directions
Break the maple sugar into pieces.
Add the maple sugar to the hot water and cream of tartar.
Boil the mixture and work it as you would with white fondant.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Maple sugar
- Provides the sweetness and maple flavour that form the fondant.
- Cream of tartar
- Acidity that helps prevent the sugar from crystallising too large, keeping the fondant smooth.
The step that matters
Boil the mixture. Sugar syrup must reach the right temperature before it is worked. Boiling too little leaves it too soft to set, and boiling too long makes it hard. Cream of tartar helps keep the crystals fine and the texture smooth.
“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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