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Cocoanut Caramels

Coconut caramels are made by boiling milk, butter, coconut, sugar, and lemon juice until stiff, then beating, pouring into pans, and cutting into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Caramels

Ingredients

Directions

Make the caramel

  1. Combine milk, butter, grated coconut, sugar, and lemon juice in a large pot.

  2. Boil slowly until the mixture becomes stiff.

  3. Beat the mixture until it is creamy.

Set and cut

  1. Pour into shallow pans.

  2. When partly cool, mark off 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 their aromas overlap, and how often cooks already put them together.

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

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

  2. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

  3. Butter + coconuttop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

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

  4. Coconut + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Provides liquid and milk solids that brown and build a creamy, soft body.
Butter
Adds fat for a smooth texture and rich flavour.
Coconut
Supplies flavour and bulk, and its fibre helps give the caramel body.
Granulated sugar
Provides sweetness and, as it cooks, the structure that sets the caramel firm.
Lemon juice
Adds acidity that helps keep the sugar from crystallising too much.

The step that matters

Beat the mixture until it is creamy. Beating while the mixture cools traps air and encourages fine sugar crystals, giving a smooth, creamy texture instead of a grainy or hard one.

Swap the lemon

How well each one fits the dish's main ingredients (milk, egg, butter, coconut, sugar):

  1. Vanillafits better
  2. Bananafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, egg, butter, coconut, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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