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Dessert

Fig Chews

A sweet treat made from figs, sugar, glucose, cocoa butter, butter, cream, and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fig Chews

Ingredients

Directions

Make the caramel

  1. In a large pot, combine sugar, glucose, cocoa butter, and butter.

  2. Add enough water to dissolve the mixture and cook until it reaches the soft ball stage.

  3. Stir in the cream and continue cooking until it reaches the hard ball stage, similar to caramel.

Set and finish

  1. Pour the mixture onto a slab and spread it out like caramel.

  2. Once cooled, cut into small squares and dust with XXXX sugar.

  3. Pick out the squares and stack them in pans.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cocoa butter + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + cocoa buttertop 11% of all pairs
    Smell alikestrong
    Cooked together49 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + figtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,042 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

Sugar
Provides sweetness and, with glucose, forms the firm body of the candy as it cooks.
Glucose
Inhibits crystallization, keeping the candy smooth and chewy rather than grainy.
Cocoa butter
Adds fat that gives the chew a smooth, melting texture and richness.
Butter
Adds fat and flavor, softening the texture of the cooked mixture.
Ground figs
Supplies the main fruit flavor and body of the chew.
Cream
Adds milk fat and softness, making the candy creamier and less brittle.

The step that matters

Cooking to the hard ball stage. Cooking to the correct temperature controls the final firmness. Too little cooking leaves the chews sticky and soft, while overcooking makes them hard and brittle once cooled.

Swap the fig

How well each one fits the dish's main ingredients (sugar, cocoa butter, butter, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Strawberryfits better
  4. Figthe original

Fit is the average pairing score against sugar, cocoa butter, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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