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Chocolate Cream Candy

A sweet candy made from sugar, molasses, milk, butter, baking soda, and grated chocolate.

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

Ingredients

Directions

Make the candy

  1. Combine sugar, molasses, milk, and butter in a saucepan.

  2. Boil for 25 minutes without stirring, except to prevent burning.

  3. Just before removing from heat, add a pinch of baking soda and the grated chocolate.

  4. Test the mixture in cold water; when it becomes brittle, it is done.

Set and cut

  1. Pour into a buttered pan and let cool.

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

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

  2. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  5. Butter + chocolatetop 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

Sugar
Provides sweetness and, as it cooks, the firm structure of the candy.
Molasses
Adds dark colour, a deep flavour, and chewiness through its sugars.
Milk
Adds creaminess and softness, giving the candy a smoother texture.
Baking soda
Reacts with the hot mixture to lighten its texture and soften its bite.
Chocolate
Adds chocolate flavour and richness to the candy.

The step that matters

Stop at the brittle stage in cold water. Sugar candy sets according to how much water has boiled off. Cooking too little leaves it soft and sticky, while cooking too long makes it hard or scorched. The cold-water test shows when enough water has left the syrup.

“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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