French Cream Candy
Ingredients
Directions
Make the syrup
Combine sugar and water in a bright tin pan and boil without stirring for 10 minutes.
Test the mixture by letting some drop from a spoon; if it threads, remove from heat.
If it hasn't boiled enough, return it to the heat for 1-2 minutes, being careful not to overcook.
Make the cream
Rub a small spoonful against the side of a bowl; if it becomes creamy and rolls into a ball, pour the mixture into the bowl.
Once cool enough to handle, stir or beat with a large spoon until it resembles cream.
Add flavoring as it begins to cool.
Shape and serve
Shape the cream into rolls, cubes, or any desired shape, and color some pink if desired.
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
What each ingredient does
- White sugar
- Forms the sweet base; boiling it to the right concentration sets it into a creamy candy.
- Water
- Dissolves the sugar so it can be boiled evenly into a syrup.
The step that matters
Beating the mixture as it cools. Sugar syrup must cool undisturbed to the right point before beating, or it turns grainy or stays runny. Beating too early or too late changes whether it becomes smooth and creamy.
“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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