Skip to main content

Cocoanut Caramels

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Coconut and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cocoanut Caramels

Ingredients

Directions

  1. Prepare a buttered pan.

  2. Make vanilla caramels according to your preferred recipe.

  3. Place the shredded coconut in the buttered pan.

  4. Pour the finished caramel over the coconut.

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. Coconut + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes