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Dessert

Chocolate Candy

A sweet confection made by boiling brown sugar, chocolate, water, and butter until it hardens, then poured into greased pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chocolate Candy

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Candy

Ingredients

Directions

  1. Combine brown sugar, chocolate, hot water, and butter in a saucepan.

  2. Boil the mixture until it hardens in water, stirring as little as possible.

  3. Pour the mixture into greased pans.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Brown sugar
Provides the main sweetness and, when cooked, the body of the candy.
Chocolate
Adds chocolate flavor and color to the candy.
Butter
Adds fat, giving the candy a richer, smoother texture.

The step that matters

Boil until it hardens in water, stirring as little as possible. Sugar syrup must reach the right concentration to set firmly when cooled. Stirring too much after the sugar dissolves can encourage crystals to form, making the candy grainy.

“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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