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Dessert

Chocolate Cream Candy

A sweet candy made from sugar, butter, cream, chocolate, and vanilla, boiled into a soft ball and cut into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Cream Candy

Ingredients

Directions

Make the candy

  1. Melt the butter in a granite saucepan.

  2. Add the sugar and cream, and heat to boiling point.

  3. Stir in the chocolate until melted.

  4. Boil until a soft ball forms in cold water.

Beat and set

  1. Remove from heat, add vanilla, and beat until creamy.

  2. Pour into a buttered pan, cool slightly, and mark 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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

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

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

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

  5. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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 crystallises during cooling and beating, the fine, creamy texture.
Butter
Adds fat for a smooth, rich mouthfeel and helps keep the candy tender.
Cream
Adds moisture and dairy richness, helping the sugar form a smooth, soft mass.
Chocolate
Contributes cocoa flavour and extra fat, giving the candy its colour and richness.

The step that matters

Beat after removing from the heat. Beating while the mixture is still very hot and syrupy encourages large sugar crystals, giving a grainy texture. Letting it cool slightly first lets fine crystals form, so the candy turns creamy and smooth.

“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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