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Dessert

Cream Candy Without Cooking

A no-cook candy made from egg white, sugar, water, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cream Candy Without Cooking

Ingredients

Directions

  1. Beat the egg white and cold water to a stiff froth.

  2. Gradually stir in enough pulverized sugar until the mixture is stiff enough to mold.

  3. Flavor with vanilla extract.

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

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Egg white
Its proteins trap air as it is beaten, forming the foam that gives the candy its light structure.
Pulverized sugar
Stiffens the foam and sets it, adding sweetness and making the mixture firm enough to mold.

The step that matters

Gradually stirring in the sugar. Adding sugar slowly lets it dissolve into the foam and strengthen the air bubbles. Adding it too quickly can deflate the foam or leave the candy gritty and soft.

“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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