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Dessert

Honey Hand Rolled Cream

A confection made by cooking honey, glucose, and sugar, then creaming with beaten albumen and optionally adding nuts or fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Honey Hand Rolled Cream

Ingredients

Directions

Make the syrup

  1. Combine honey, glucose, sugar, and enough water to dissolve the sugar in a large pot.

  2. Cook the mixture until it reaches 246°F (119°C).

  3. Pour the cooked mixture onto a damp slab.

Cream and shape

  1. Beat the albumen until stiff.

  2. Pour the beaten albumen over the batch.

  3. Cream the mixture together.

  4. Add nut meats or fruits if desired.

  5. Roll out the mixture.

  6. Dip the rolled mixture in melted bitter sweet chocolate.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Honey + chocolatetop 18% of all pairs
    Smell alikemoderate
    Cooked together519 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Honey + sugartop 22% of all pairs
    Smell alikelow
    Cooked together2,932 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Meat + chocolatetop 25% of all pairs
    Smell alikelow
    Cooked together209 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Sugar + meattop 34% of all pairs
    Smell alikelow
    Cooked together2,866 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Honey
Adds sweetness and moisture, and keeps the creams soft and tender.
Glucose
Resists crystallization, keeping the cream smooth rather than grainy.
Sugar
Forms the sweet base that cooks into a syrup and sets the body of the candy.
Albumen
Whipped egg white traps air, giving the mixture a light, stiff, lighter texture.

The step that matters

Cooking the syrup to 246°F (119°C). This temperature sets the sugar concentration. Too little cooking leaves the candy soft and sticky, while overcooking makes it hard and brittle once creamed.

“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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