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Three-layer Caramels

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Three-layer Caramels

Ingredients

Directions

  1. Prepare a batch of No. 2 chocolate caramels and pour it out thinly on a slab.

  2. Melt 6 pounds of fondant over low heat until it's too hot to touch.

  3. Pour the melted fondant over the chocolate layer and spread it evenly.

  4. Cook a batch of vanilla caramels and pour it over the fondant layer evenly.

  5. Allow the layers to cool completely, then mark and cut into pieces.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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