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Dessert

Turkish Caramels

A chewy confection made from sugar, glucose, cream, fondant, and paraffin substitute.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Turkish Caramels

Ingredients

Directions

Make the caramel

  1. In a large pot, combine sugar, glucose, and cream.

  2. Cook the mixture until it reaches the firm ball stage.

  3. Pour the mixture onto a greased slab.

Shape and finish

  1. Once cool but still warm enough to handle, add the fondant.

  2. Knead the mixture until smooth.

  3. Place between iron bars and roll out to your desired thickness.

  4. When cold, cut into squares and stack in pans.

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).

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

What each ingredient does

Sugar
Provides the bulk of the sweetness and forms the firm caramel structure when cooked.
Glucose
Inhibits crystallization, keeping the caramel smooth and chewy rather than grainy.
Cream
Adds fat and moisture, giving the caramel a softer, richer texture.
Fondant
Blended in after cooking to add smoothness and body to the finished caramel.

The step that matters

Cooking to the firm ball stage. Sugar syrup must reach the right temperature to set firm once cooled. Undercooking leaves the caramel soft and sticky, while overcooking makes it hard and brittle.

“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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