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Dessert

Cream Candies

A confection made by boiling sugar, water, gum arabic, and cream of tartar to the feather stage, optionally flavored or coated with chocolate or coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and coconut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cream Candies

Ingredients

Directions

Make the syrup

  1. Dissolve the sugar and gum arabic in the water.

  2. Add the cream of tartar to the mixture.

  3. Boil the mixture until it reaches the feather stage.

Finish the candy

  1. Remove from heat and rub the syrup against the sides of the dish with an iron spoon.

  2. For chocolate candy, add the sifted chocolate and your choice of flavoring.

  3. For coconut candy, stir in the coconut while the mixture is still soft and let it cool.

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. Vanilla + coconuttop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Chocolate + coconuttop 9% of all pairs
    Smell alikemoderate
    Cooked together1,107 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

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
Forms the bulk of the candy and sets into a firm, sweet confection as the syrup cools.
Gum arabic
Stabilizes the syrup so it stays smooth and resists forming large sugar crystals.
Cream of tartar
Acidity that helps prevent crystallization, keeping the candy smooth and creamy.

The step that matters

Rubbing the syrup against the sides of the dish. Once the syrup reaches the feather stage and is removed from heat, agitating it against the dish encourages fine crystals to form and the mass to turn creamy. Doing this at the right moment controls the final texture.

“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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