Cream Candy
Ingredients
Directions
Combine sugar and hot water in a saucepan.
Boil the mixture very hard for 2 to 3 minutes until it jellies in water.
Remove from heat and let it cool slightly.
Beat the mixture very fast until it creams.
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
What each ingredient does
- Granulated sugar
- Forms the candy's body and, once cooked and beaten, sets into a creamy, opaque fondant texture.
The step that matters
Beat the mixture very fast until it creams. Beating while the syrup cools forms many tiny sugar crystals, which makes the candy opaque and smooth. Beating too early or too slowly can leave it grainy or stop it from thickening.
“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.
More cream candy recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.