Cream Candies
Ingredients
Directions
Make the syrup
Dissolve the sugar in the water before heating.
Cook the mixture until it reaches the desired consistency.
Cool and cut
Pour onto a greased surface to cool.
Cut into pieces once set.
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
What each ingredient does
- Sugar
- Provides the sweetness and, once cooked and cooled, forms the firm body of the candy.
The step that matters
Cook the mixture to the desired consistency. As water boils off, the sugar concentration rises and the candy firms. Undercooking leaves it soft and sticky, while overcooking makes it hard or grainy.
“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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