Why it works: Sugar and cream are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 43,437 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the candy
Boil the sugar and cream together for 12 minutes.
Stir briskly and add the nut meats.
Set and cut
Pour the mixture onto oiled paper.
When nearly cool, cut into squares.
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 aroma chemistry they share, and how many recipes mention both.
-
Sugar + creamtop 5% of all pairsAroma overlapmoderateMentioned together43,437 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + meattop 12% of all pairsAroma overlaplowMentioned together2,248 recipes
Shared aroma: 2-nonanone (fruity, floral).
-
Sugar + meattop 24% of all pairsAroma overlaplowMentioned together2,866 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetness, and it crystallises as the mixture cools, giving the candy its body.
- Cream
- Adds fat and moisture, making the candy softer and creamier.
- Nut meats
- Add texture and a nutty flavour that contrasts with the sweet base.
The step that matters
Stirring briskly after boiling. Stirring while the boiled sugar cools encourages fine crystals to form, giving a smooth, creamy texture rather than a grainy or hard one. Stirring too late or too little can leave the candy coarse.
“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.
You might also like
The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.
Illustration
Illustration
Illustration
Illustration