Why it works: Butter and syrup are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 2,796 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Caramel Crocont
Ingredients
Directions
Grease a copper crocont mold with butter.
Boil syrup in a saucepan until it reaches caramel stage.
Remove the pan from heat and dip a three-pronged fork into the syrup.
Move the fork back and forth over the crocont to cover it thickly with caramel.
Place a dish of sweetmeats underneath the crocont.
Remove the crocont from the mold and, once cooled, place it over the sweetmeats.
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.
-
Butter + syruptop 30% of all pairsSmell alikelowCooked together2,796 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Oranges in Syrup9 recipes
Syrup Sauce6 recipes
White Cake431 recipes
Pound Cake373 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.