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Dessert

Cream Chocolate Caramels

A caramel candy made with white and brown sugar, thick cream, butter, and chocolate.

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

Cream Chocolate Caramels

Ingredients

Directions

Make the caramel

  1. Mix the white sugar, brown sugar, thick cream, butter, and chocolate in a granite saucepan.

  2. Place the saucepan on the fire and stir until the mixture boils.

  3. Cook until a few drops harden when dropped into cold water.

Set and cut

  1. Pour the mixture into a well-buttered pan, about 3 inches deep.

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White sugar
Provides the main sweetness and, as it cooks, the body of the caramel.
Brown sugar
Adds molasses flavour and depth, and helps keep the caramel soft.
Thick cream
Adds fat and moisture, giving the caramel a smooth, tender texture.
Butter
Adds richness and fat, contributing to a smooth texture and flavour.
Chocolate
Adds chocolate flavour and some fat to the caramel.

The step that matters

Cook until a few drops harden in cold water. Sugar syrup firms as its water evaporates and its temperature rises. Stopping too early leaves a soft, sticky caramel, while cooking too long makes it hard and brittle.

“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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