Skip to main content
Dessert

Ceeam Chocolate Caramels

A sweet caramel made with sugar, molasses, thick cream, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Ceeam Chocolate Caramels

Ingredients

Directions

  1. Combine sugar, molasses, thick cream, butter, and chocolate in a saucepan.

  2. Place on the fire and stir until it boils.

  3. Cook until it hardens when dropped in cold water, stirring frequently while boiling.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

Sugar
Provides sweetness and, as it cooks, the firm set that gives caramels their chew.
Molasses
Adds deeper flavor and darker color, and keeps the caramel soft and moist.
Thick cream
Adds fat and milk solids that make the caramel smooth and creamy rather than brittle.
Butter
Adds richness and fat, helping the caramel stay tender and smooth.
Chocolate
Adds chocolate flavor and color, and extra fat for a smooth texture.

The step that matters

Cooking until it hardens in cold water. As the mixture boils, water evaporates and the sugar concentration rises, which sets the final texture. Stopping too early leaves caramels soft and sticky, while cooking too long makes them hard. Frequent stirring while boiling prevents scorching on the base of the pan.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesMolasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesChocolate CookiesChocolate Cookies76 recipes