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Dessert

Another Cream Candy

A sugar candy made by boiling sugar, vinegar, and water until it hardens, then flavored and poured into buttered dishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Cream Candy

Ingredients

Directions

Cook the syrup

  1. Combine sugar, vinegar, and water in a saucepan.

  2. Boil until thick and it hardens when dropped into a cup of water.

Flavor and pour

  1. Grease dishes with butter.

  2. Add flavoring essence just before pouring the candy into the dishes.

  3. Pour the candy into the buttered dishes.

Pull the candy

  1. Once slightly cool, pull the candy until it is white and light.

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. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Sugar
Forms the main body of the candy and sets firm as the syrup cooks and thickens.
Vinegar
Adds acidity that helps keep the sugar from crystallizing into a grainy texture.

The step that matters

Boil until thick and it hardens when dropped into water. Cooking drives off water and concentrates the sugar, so the stopping point decides the final texture. Stopping too early leaves the candy soft and sticky, while cooking too long 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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