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.
Prepare a tin box with a small hole at the bottom.
Layer paste knots and angelica knots at the bottom of the box.
Insert a wire between each layer to keep them hollow.
Continue layering with well-dried hard fruits or candies.
Boil syrup until it reaches the blow stage.
Pour the syrup over the layers in the tin box.
Let it stand in a very hot oven (400°F/200°C) for 3 hours.
Remove the cork from the bottom and tilt the box to let the syrup drain out.
Let it stand for another 30 minutes in the oven.
Remove the candies and store them 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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