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Dessert

Honey Cream

Honey Cream is a confection made from honey, white sugar, and water, boiled and then cooled into small balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Honey and sugar are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,932 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Honey Cream

Ingredients

Directions

Make the syrup

  1. In a kettle, combine honey, sugar, and water.

  2. Set on fire and stir until boiling.

  3. Remove the paddle and wash the sugar from the kettle sides with a damp scrub brush.

  4. Cover the kettle and steam for 2-3 minutes.

Cook and cream

  1. Insert a thermometer and cook to 240°F (115°C).

  2. Pour the mixture onto a damp slab.

  3. When lukewarm, cream the mixture, roll into small balls, and dip in a bitter-sweet coating.

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. Honey + sugartop 22% of all pairs
    Smell alikelow
    Cooked together2,932 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Honey
Adds moisture and sweetness, and helps keep the candy soft and smooth.
White sugar
Forms the crystal structure of the candy and provides most of its sweetness.
Water
Dissolves the sugar so the mixture can be boiled and cooked evenly.

The step that matters

Wash the sugar from the kettle sides. Sugar crystals clinging to the kettle walls can fall back into the syrup and trigger unwanted graining, so the sides should be cleaned with a damp brush before cooking.

“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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