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Dessert

Caramel Filling

A sweet caramel mixture made from brown sugar, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Caramel Filling

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 ↓

Caramel Filling

Ingredients

Directions

  1. Beat the brown sugar and butter together until well combined.

  2. Add the cream and bring the mixture to a boil.

  3. Cook until the mixture thickens enough to spread.

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.

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.

  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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 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

Brown sugar
Adds sweetness and a deep caramel flavour, and helps the filling set as it cooks.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Cream
Adds moisture and richness, and thickens as the mixture cooks down.

The step that matters

Cook until the mixture thickens enough to spread. Cooking drives off water and lets the sugar and dairy proteins thicken the mixture. Stopping too early leaves it runny, while overcooking makes it stiff and grainy once it cools.

“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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