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Dessert

Cream Candy

A marbled candy made from sugar, cream, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Cream Candy

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Cream Candy

Ingredients

Directions

Make the syrup

  1. Combine sugar, cold water, cream, butter, bicarbonate of soda, and vinegar in a saucepan. Stir and boil rapidly until it forms a thick syrup.

Make the chocolate syrup

  1. In another saucepan, mix grated chocolate with cream and vanilla, and heat until thick. Add ½ pint of the thick syrup to the chocolate mixture.

Marble and pull

  1. Pour the remaining syrup onto a flat dish and drizzle the chocolate syrup over it. Once cool enough to handle, pull the mixture into ropes with your fingers.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White sugar
Forms the bulk of the candy and sets firm as the syrup cools.
Butter
Adds fat for a soft, creamy texture and rich flavour.
Cream
Adds moisture and richness, giving the candy a creamy texture.
Grated chocolate
Gives the chocolate flavour and colour for the marbled contrast.
Vinegar
Acidity helps stop the sugar from crystallising into a grainy texture.

The step that matters

Boiling the syrup until thick. Boiling sugar syrup to the right concentration controls how firm the candy becomes once cooled. Too little boiling leaves it soft and sticky, while overcooking 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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