Cream Patties
Ingredients
Directions
Make the sugar
Boil sugar, glucose, and water for exactly 3 minutes, stirring constantly.
Pour the mixture onto a platter and beat well until cold.
Flavor and shape
Divide into three parts and flavor differently if desired.
Heat the desired quantity in a double boiler.
Flavor to taste.
Drop from a spoon onto oiled paper.
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
What each ingredient does
- Granulated sugar
- Forms the bulk of the patties and sets into a brittle, crisp candy as it cools.
- Glucose
- Interferes with sugar crystallization, keeping the patties smooth rather than grainy.
- Water
- Dissolves the sugar so it can be boiled evenly into a syrup before cooking.
The step that matters
Boiling for exactly 3 minutes while stirring. Boiling time controls how much water remains in the syrup. Too short leaves the patties soft and sticky, while too long makes them hard and brittle. Constant stirring keeps the sugar dissolved and prevents crystals from forming on the pan.
“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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