Skip to main content
Dessert

Chocolate Candy

A sweet confection made by boiling chocolate, milk, molasses, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Chocolate Candy

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Candy

Ingredients

Directions

  1. Combine grated chocolate, milk, molasses, butter, and sugar in a pot.

  2. Boil the mixture for one hour, stirring occasionally.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

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

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

What each ingredient does

Grated chocolate
Supplies the chocolate flavor and cocoa fat that give the candy its richness.
Milk
Adds liquid and milk solids that give a softer, creamier texture as it cooks.
Molasses
Adds dark color, deeper flavor, and moisture to the candy.
Butter
Adds fat for a smoother, richer texture.
Sugar
Sweetens the candy and helps the mixture thicken as water evaporates during boiling.

The step that matters

Boil for one hour, stirring occasionally. Milk solids and sugars can scorch on the bottom of the pot over a long boil. Regular stirring spreads the heat evenly and keeps the candy from burning.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesMolasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesChocolate CookiesChocolate Cookies76 recipes