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 ↓
Consekye Bonbons
Ingredients
Directions
Make the fondant
Cook the sugar, water, and cream of tartar until it reaches a soft ball stage.
Remove from heat and add powdered sugar, mixing with a wooden spatula.
Work the mixture until it becomes whitish, then pour it into a dipping pot.
Dip and decorate
Boil water in the jacket of the pot.
Color and flavor the mixture as desired.
Dip the jelly centers into the mixture and drop them onto sheets of tin.
Once cooled, use a small brush dipped in food coloring to touch the tops of the bonbons.
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.
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Forms the sweet fondant base that sets into a smooth, opaque coating.
- Cream of tartar
- Acidifies the syrup, helping prevent crystals from forming in the fondant.
- Powdered sugar
- Added to the cooked syrup to seed fine crystals, producing a creamy, whitish fondant.
- Jelly centers
- Provide the soft, fruity filling enclosed by the fondant coating.
The step that matters
Working the mixture until whitish. Stirring the cooked syrup after removing it from heat triggers fine sugar crystallization. Stirring too little leaves the fondant runny, while stirring too long makes it stiff and hard to dip, so timing and temperature matter.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.