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Dessert

Chocolate Cream Candy

A hard candy made from sugar, water, cream of tartar, butter, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Chocolate Cream Candy

Ingredients

Directions

Cook the syrup

  1. Boil sugar and water together.

  2. Dissolve cream of tartar in a little cold water and add to the mixture.

  3. Cook until it is brittle when dropped in cold water.

  4. Add butter and cook for 3-4 more minutes.

Add chocolate and set

  1. Remove from heat and stir in grated chocolate.

  2. Pour onto a buttered platter and let cool.

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. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, 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, once cooked to a brittle stage, sets firm and crisp.
Cream of tartar
Its acidity helps keep the sugar from crystallising into a grainy texture.
Butter
Adds richness and a smoother, softer bite to the candy.
Grated chocolate
Adds chocolate flavour and colour to the candy.

The step that matters

Cook until brittle in cold water. The sugar concentration left after boiling decides the final texture. Stopping too early leaves the candy soft and sticky, while cooking too long can make it bitter or scorched.

“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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