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Dessert

Chocolate Cream Caramels

A candy made from sugar, sweet cream, cream of tartar, and Baker's Chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Cream Caramels

Ingredients

Directions

  1. In a large pot, combine sugar, sweet cream, and cream of tartar.

  2. Boil the mixture until it reaches the hard ball stage.

  3. Add the Baker's Chocolate just before the caramel is done, as it becomes difficult to cook after adding 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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 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
Forms the bulk of the caramel and provides sweetness as it cooks to color and set.
Sweet cream
Adds fat and moisture, giving the caramels a soft, creamy texture.
Cream of tartar
Acidity helps prevent the sugar from crystallizing, keeping the caramel smooth.
Baker's chocolate
Adds chocolate flavor and fat, enriching the caramel's taste and texture.

The step that matters

Adding the chocolate at the right time. Chocolate is added just before the caramel is done because it makes the mixture harder to cook further. Adding it too early can disrupt the sugar cooking to the correct hard ball stage, so the texture may end up wrong.

“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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