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 ↓
Cream Candy
Ingredients
Directions
Make the candy
Add a little water to moisten the sugar.
Boil the mixture until it becomes brittle.
Add the lemon extract, then turn the hot mixture quickly onto buttered plates.
Pull and cut
When cooled, pull the candy until it turns white, then cut into squares.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Vinegar + lemontop 20% of all pairsSmell alikemoderateCooked together7,334 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Cream + vinegartop 25% of all pairsSmell alikemoderateCooked together4,064 recipes
Shared aroma: acetic acid (sour, vinegar).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White sugar
- Forms the candy base and sets firm and brittle as it boils down.
- Cream of tartar
- Acidifies the syrup, helping prevent sugar from crystallising grainy.
- Vinegar
- Adds acidity that further discourages sugar crystals, keeping the candy smooth.
- Lemon extract
- Adds bright lemon aroma to the finished candy.
The step that matters
Boil until brittle. Sugar must reach the hard-crack stage to set firm and brittle once cooled. Stopping early leaves a soft, sticky candy, while overcooking can scorch the sugar and give a bitter taste.
Swap the lemon
How well each one fits the dish's main ingredients (sugar, cream, vinegar):
- Vanillafits better
- Strawberryfits better
- Raspberryfits better
- Lemonthe original
Fit is the average pairing score against sugar, cream, vinegar. Candidates are from the same food group and used in at least 100 recipes.
“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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