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Dessert

Chocolate Cream Candy

A chocolate candy made by boiling sugar, milk, butter, and chocolate, then cooling and cutting into squares.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Cream Candy

Ingredients

Directions

Make the candy

  1. Put butter into a granite saucepan.

  2. When the butter has melted, add sugar and milk.

  3. Heat to boiling point.

  4. Add chocolate and stir constantly until the chocolate has melted.

  5. Boil for thirteen minutes.

Finish and set

  1. Remove from the fire, add vanilla, and beat until creamy and the mixture begins to sugar slightly around the edge of the saucepan.

  2. Pour immediately into a buttered pan.

  3. Cool slightly and cut into squares.

  4. If desired, omit the vanilla and add one-fourth teaspoon cinnamon while cooking.

Nutrition, whole recipe (rough)

467Calories
10 gProtein
28 gFat
42 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Sugar
Forms the sweet, crystalline body of the candy as it cooks and sets.
Milk
Adds moisture and fat, giving the candy a creamy, softer texture.
Butter
Adds fat for richness and a smooth mouthfeel, and helps prevent sticking.
Chocolate
Provides the chocolate flavour and contributes fat and solids to the set candy.

The step that matters

Beating after removing from the heat. Beating while the mixture cools causes sugar to recrystallise, making it creamy and opaque. Pour quickly once it starts to sugar at the edges, because it sets fast and becomes hard to work with.

“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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