Skip to main content
Dessert

Chinese Fruit Candy

A sweet candy made from coconut, sugar, raisins, and nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Almond and walnut match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 993 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chinese Fruit Candy

Ingredients

Directions

Make the coconut base

  1. Grate the coconut very fine and reserve the milk.

  2. In a saucepan, combine the sugar and coconut milk; heat slowly.

  3. Once heated, boil rapidly for 5 minutes.

  4. Add the grated coconut and boil for an additional 10 minutes, stirring constantly.

  5. Test the mixture on a cool plate; if it forms a firm paste, remove from heat.

  6. Pour half of the mixture onto a large tin lined with greased paper.

Add the fruit and nuts and set

  1. To the remaining mixture, add the raisins, blanched almonds, pecan nuts, and chopped walnuts; mix well.

  2. Pour this mixture over the first half and let cool.

  3. Once cool, cut into bars.

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. Almond + walnuttop 2% of all pairs
    Smell alikestrong
    Cooked together993 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Coconut + almondtop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Coconut + walnuttop 4% of all pairs
    Smell alikestrong
    Cooked together606 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Almond + nutstop 6% of all pairs
    Smell alikemoderate
    Cooked together394 recipes

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

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

What each ingredient does

Granulated sugar
Dissolves into the coconut milk and cooks down to a firm, sweet paste that holds the candy together.
Coconut
Adds moisture and body to the paste, and its fat gives the candy a rich, chewy texture.
Raisins
Add chewy sweetness and bulk, pieces held in place by the set sugar paste.
Blanched almonds
Add crunch and a mild nutty flavour that contrasts with the soft paste.
Pecan nuts
Add crunch and rich, buttery flavour when suspended in the candy.
Walnuts
Add crunch and a slightly bitter nutty flavour that balances the sweetness.

The step that matters

Test the mixture on a cool plate. Sugar syrup keeps thickening as it boils, so cooking too little leaves the candy soft and sticky, while cooking too long makes it hard and brittle. The cool-plate test shows when it has reached a firm paste before removing it from the heat.

Swap the nuts

How well each one fits the dish's main ingredients (coconut, sugar, milk, raisin, almond, walnut):

  1. Pistachiofits better
  2. Brazil nutfits better
  3. Cashew nutfits better
  4. Nutsthe original

Fit is the average pairing score against coconut, sugar, milk, raisin, almond, walnut. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes