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Dessert

Grapes in Candy

A confection of grapes set in boiled syrup and liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Syrup and grape work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Grapes in Candy

Ingredients

Directions

Prepare

  1. Prepare your molds and fill them more than half full with syrup.

  2. Add handfuls of liqueur drops or grapes, pressing them down to the bottom.

Set and finish

  1. Place the filled molds in the stove.

  2. After one hour, cover them with fresh syrup boiled to the finish.

  3. Three hours later, strain off the syrup.

  4. Once dry, turn them out on a table and separate them by hand.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Syrup + grapetop 25% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Syrup
Forms the sugar coating that hardens into a glossy, crisp shell around the grapes.
Liqueur drops or grapes
Provide the fruit or flavored centre that the sugar coating encloses.

The step that matters

Covering with fresh syrup boiled to the finish. Sugar syrup must reach the correct concentration to set into a hard, dry shell. Underheated syrup stays sticky, while overheated syrup can crystallise or turn bitter, so the temperature has to be right before it is poured.

“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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