Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Maple Cream Candy
Ingredients
Directions
Make the candy
Boil maple sugar and cream for about fifteen minutes.
Test by dropping a bit into cold water; it should form a soft ball.
Finish and set
Remove from heat and stir in the opposite direction until thick.
Pour onto a buttered dish to cool.
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
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Maple sugar
- Provides the sweetness and the maple flavor that define the candy.
- Cream
- Adds fat and moisture, giving the candy a smooth, creamy texture.
The step that matters
Stirring until thick. Stirring after removing from heat lets sugar crystals form in a controlled way. Stirring too early or too little can leave the candy grainy or runny rather than smooth and firm.
“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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