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Dessert

Maple Creams

Maple Creams are a maple sugar candy made with cream or milk and butter, boiled to a brittle stage and cut into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Maple Creams

Ingredients

Directions

Cook and cool

  1. Boil maple sugar, cream or milk, and butter until it reaches a brittle stage in cold water.

  2. Let the mixture cool.

Beat and shape

  1. Beat the cooled mixture until creamy.

  2. Pour into buttered tins and cut into squares.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  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

Maple sugar
Provides the main sweetness and maple flavor, and forms the firm sugar structure as it cooks.
Cream or milk
Adds fat and moisture that give the candy a smooth, creamy texture.
Butter
Adds fat that softens the texture and gives a richer mouthfeel.

The step that matters

Boiling to the brittle stage. Sugar concentration determines how the candy sets. Stopping too early leaves the mixture too soft to hold its shape, while cooking too long makes it hard and grainy once cooled.

“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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