Skip to main content
Dessert

Chocolate Butter-scotch

A chocolate butter scotch made by dissolving sugars, adding fats and chocolate, cooking to hard ball stage, then cooling and cutting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sugar and cocoa butter share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs, and cooks put them together in 49 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chocolate Butter-scotch

Ingredients

Directions

Make the mixture

  1. Dissolve the dark brown sugar and glucose in water over heat.

  2. Add cocoa butter, nucoa butter, dark chocolate, and butter to the mixture.

  3. Stir and cook until it reaches a hard ball stage, but not a crack.

Set and package

  1. Pour the mixture onto a slab between iron bars.

  2. Once cold, cut into pieces and wrap in wax paper.

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 + cocoa buttertop 11% of all pairs
    Smell alikestrong
    Cooked together49 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cocoa butter + chocolatetop 20% of all pairs
    Smell alikelow
    Cooked together27 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Dark brown sugar
Provides the main sweetness and caramel flavor, and helps form the candy's body.
Glucose
Inhibits sugar crystallization, keeping the candy smooth rather than grainy.
Butter
Adds richness and a creamy mouthfeel to the candy.
Dark chocolate
Adds bitter chocolate flavor and deepens the color of the candy.
Cocoa butter
Contributes fat that gives a smooth texture and chocolate aroma.

The step that matters

Cooking to the hard ball stage but not a crack. Sugar syrup must reach the correct temperature to set firm but not brittle. Undercooking leaves the candy soft and sticky, while overcooking makes it hard and prone to cracking or burning.

“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

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes