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Chocolate Caramels

Chocolate caramels made with syrup, sugars, chocolate, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chocolate Caramels

Ingredients

Directions

Prepare

  1. Mix the flour with a little cream to form a paste.

  2. Rub the grated chocolate with a small amount of cream until smooth.

Cook

  1. In a pot, combine the syrup, brown sugar, white sugar, grated chocolate, cream, and flour paste.

  2. Boil the mixture for 30 minutes, stirring occasionally.

Set and cut

  1. Pour the mixture into plates to cool.

  2. Once cooled, cut into squares.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  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

White sugar
Provides sweetness and helps the caramel set firm when boiled.
Brown sugar
Adds sweetness and moisture along with a deeper, molasses-like flavour.
Syrup
Adds sweetness and moisture and keeps the caramel soft and chewy.
Grated chocolate
Adds chocolate flavour and fat that gives the caramel a rich texture.
Cream
Adds fat and moisture that make the caramel smooth and creamy.
Flour
Thickens the mixture so it holds its shape as it cools.

The step that matters

Boil the mixture for 30 minutes, stirring occasionally. Sugar and cream must cook long enough to reach the right concentration for the caramel to set chewy. Stirring prevents scorching on the bottom of the pot, which would add a burnt taste.

“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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