Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Buttek Scotch Candy
Ingredients
Directions
Make the candy
Combine four cups brown sugar, two of butter, vinegar to taste, two tablespoons water, and a little soda.
Boil for half an hour.
Test and finish
Drop a little in hot water.
If crisp, it is done.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 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
- Brown sugar
- Provides the sweetness and the bulk of the candy, setting firm as the mixture cooks down.
- Butter (in the method)
- Adds fat, which softens the texture and gives the candy a richer mouthfeel.
- Vinegar
- Adds acidity that keeps the sugar from crystallizing into a grainy texture.
The step that matters
Judging doneness with the hot water test. As the mixture boils, water evaporates and the sugar concentration rises, so the candy hardens. Stopping too early leaves it soft or sticky, while cooking too long makes it brittle and dark. The small test drop shows whether it has reached a crisp set.
“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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