Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cream Candy
Ingredients
Directions
Beat the egg whites until stiff.
Add the cold water and your chosen flavoring.
Gradually mix in confectioner's sugar until the mixture is stiff enough to knead.
Let the mixture stand until it hardens.
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whipped into a foam that gives the candy its light, stiff structure.
- Confectioner's sugar
- Sweetens the candy and, as it is mixed in, stiffens the foam into a dough-like mass.
The step that matters
Gradually mix in confectioner's sugar. Egg white foam is fragile. Sugar stiffens it as it dissolves and thickens the mixture. Adding all the sugar at once can deflate the foam and make the candy hard to control.
“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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