Why it works: Angelica and syrup work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 111 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Millefruit Rock Candy
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Get a tin box 1 foot long and 8-9 inches wide, with a small hole at the bottom.
Layer paste knots and angelica knots in the box, placing a wire between each layer.
Boil syrup until it reaches the blow stage, then pour it over the layers in the tin box.
Let it stand for 3 hours in a very hot oven (400°F / 200°C).
Remove the cork and place the box on its side to let the syrup run out for 30 minutes.
Take out the candy; it should be candied all around, then store in a papered box.
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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Angelica + syruptop 20% of all pairsSmell alikelowCooked together111 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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