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Dessert

Sucre De LA Creme

A sugar confection made by boiling sugar and cream, adding nuts, and setting on oiled paper.

From an old cookbook · modernised transcription
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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

  1. Boil the sugar and cream together for 12 minutes.

  2. Stir briskly and add the nut meats.

Set and cut

  1. Pour the mixture onto oiled paper.

  2. When nearly cool, cut into squares.

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 aroma chemistry they share, and how many recipes mention both.

  1. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + meattop 12% of all pairs
    Aroma overlaplow
    Mentioned together2,248 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Sugar + meattop 24% of all pairs
    Aroma overlaplow
    Mentioned 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.

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