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Dessert

Fill Cream Caramel

A caramel made with sugar, glucose, cream, nut meats, optionally chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fill Cream Caramel

Ingredients

Directions

Make the caramel

  1. In a clean boiling pan, combine 4 pounds of sugar and 3 pounds of glucose with 1 quart of cream.

  2. Heat and stir until it has evaporated about half.

  3. Add another quart of cream and repeat until you have used 1 gallon.

  4. Cook to 255°F (125°C), stirring continuously to prevent scorching.

Finish and set

  1. Remove from heat and stir in ¾ pound of nut meats.

  2. For chocolate caramel, add 6 ounces of chocolate after removing from heat and stir until melted.

  3. Pour onto an oiled slab and let it sit overnight.

Cut and store

  1. Cut into pieces and layer with wax paper in between.

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).

  4. Cream + meattop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Meat + chocolatetop 25% of all pairs
    Smell alikelow
    Cooked together209 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Granulated sugar
Provides sweetness and, as it cooks, the caramel flavour and body of the candy.
Glucose
Inhibits crystallisation, keeping the candy smooth and soft rather than grainy.
Cream
Adds fat and milk solids that give the candy its rich texture and mellow flavour.
Nut meats
Add crunch and nutty flavour that contrasts with the smooth, chewy caramel.

The step that matters

Cook to 255°F (125°C), stirring continuously. Sugar syrup can scorch on the bottom of the pan, giving a burnt taste. Stirring spreads heat evenly, and the final temperature controls how firm the set candy will be.

“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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