Why it works: Sugar and flaxseed work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Flaxseed Candy
Ingredients
Directions
Cook the candy
Boil the sugar and water together with the glycerine.
When nearly done, stir in the flaxseed.
Cool and mark
Pour into buttered pans to cool.
While cooling, mark into squares with a knife.
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.
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Sugar + flaxseedtop 27% of all pairsSmell alikemoderateCooked together233 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Granulated sugar
- Forms the candy's sweet, firm body as the syrup cooks and sets on cooling.
- Glycerine
- Holds moisture in the candy so it stays softer and less prone to hardening or crystallising.
The step that matters
Boil the sugar syrup to the right stage. Sugar syrup changes quickly as it cooks. Stopping too early leaves the candy soft and sticky, while cooking too long makes it hard, dark and possibly bitter.
“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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