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Dessert

Maple Sea Foam Kisses

A sweet confection made from maple sugar, water, egg, and nut meats, shaped into kiss-sized pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Maple Sea Foam Kisses

Ingredients

Directions

Cook the sugar

  1. Boil maple sugar and water until it reaches 242°F (116°C).

  2. Pour onto a clean platter and work with a paddle until it rolls up dry.

Rest and prepare

  1. Cover with a wet cloth for 30 minutes.

  2. Mash down with your hand and place in a double boiler.

Finish and shape

  1. Melt down, then add the egg and nut meats.

  2. Shape into kisses as you would with other sea foam recipes.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. 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

Maple sugar
Provides the main sweetness and maple flavor, and sets into a candy structure when worked.
Nut meats
Add crunch and texture against the soft, airy candy.

The step that matters

Boil to 242°F (116°C). The final temperature determines how much water remains in the sugar. Stopping too early leaves the candy soft and sticky, while going too far makes it hard and brittle.

“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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