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Chocolate Cream Drops

Chocolate cream drops are small chocolate-coated balls made from a sugar, milk, and butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chocolate Cream Drops

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Cream Drops

Ingredients

Directions

Make the candy

  1. Boil the sugar, milk, water, and butter for 20 minutes.

  2. Add the vanilla extract last.

  3. Remove from the stove.

  4. Stir constantly until cool enough to handle.

  5. Form the candy into small balls the size of a thimble.

Coat and set

  1. Grate the chocolate.

  2. Melt the grated chocolate in a dish over a kettle of hot water.

  3. When cold, roll the balls in the melted chocolate.

  4. Place the coated balls on a greased plate or paper to harden.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Granulated sugar
Forms the bulk of the candy and sets into a firm, sweet mass as it cooks.
Milk
Adds richness and creaminess, softening the texture of the boiled candy.
Butter
Adds fat for a smoother, richer mouthfeel in the candy.
Chocolate
Forms the coating that adds bitter, rich chocolate flavor and a firm outer shell.

The step that matters

Stir constantly until cool enough to handle. Stirring while the sugar syrup cools keeps the sugar crystals small and even, so the candy turns creamy rather than grainy or hard.

“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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