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Dessert

Creaai Caramels

A chewy caramel candy made with sugar, glucose, butter, cream, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Creaai Caramels

Ingredients

Directions

Make the caramel

  1. Combine sugar, glucose, butter, and 1 cup of cream in a saucepan over medium heat.

  2. Stir and cook until it boils throughout.

  3. Gradually stir in the second cup of cream without stopping the boiling.

  4. Stir every 3 to 4 minutes until the hard ball stage is reached.

Set and shape

  1. Add vanilla and pour into a large, shallow, well-buttered pan.

  2. When nearly cold, cut into cubes and roll in waxed paper.

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 their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

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

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
Provides sweetness and, as it cooks, the body that sets into firm candy.
Glucose
Inhibits sugar crystallisation, keeping the candy smooth and chewy rather than grainy.
Butter
Adds fat for a soft, rich texture and a mellow flavour.
Cream
Adds milk fat and moisture, giving the candy a creamy, tender texture.

The step that matters

Stir every 3 to 4 minutes until the hard ball stage is reached. Sugar syrup concentrates as water evaporates, so the final stage depends on temperature and time. Stopping too early leaves candy soft and sticky, while cooking too far makes it hard and brittle.

“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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