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Maple Candy

A candy made by boiling maple syrup until it cracks, then adding butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Maple Candy

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Maple Candy

Ingredients

Directions

  1. Boil the maple syrup until it cracks in water.

  2. Just before removing from heat, add the butter.

  3. If you prefer a waxy texture, do not cook as long.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Maple syrup + buttertop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Maple syrup
Its sugar concentrates as it boils, and cooking to the crack stage sets it into a firm candy.
Butter
Adds fat that softens the candy's texture and gives it a richer, smoother mouthfeel.

The step that matters

Stopping the boil at the right point. Syrup that is cooked too long becomes hard and brittle, while stopping early leaves it soft and waxy. Sugar concentration rises quickly near the end, so the cook needs to watch the crack stage closely.

“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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