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Dessert

Orange Drops

Orange Drops are small orange-flavored candies made from grated rind, juice, tartaric acid, and confectioners' sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Orange Drops

Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange Drops

Ingredients

Directions

Prepare the juice

  1. Grate the rind of the orange and squeeze the juice, discarding the seeds.

  2. Add a pinch of tartaric acid to the juice.

Shape the drops

  1. Stir in confectioners' sugar until the mixture is stiff enough to form small balls the size of a marble.

  2. Shape the mixture into small balls.

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. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Orange
Supplies the juice that moistens the mixture and the rind's aroma and citrus flavour.
Tartaric acid
Adds a sharp, sour tang that balances the sweetness of the sugar.
Confectioners' sugar
Sweetens and absorbs the juice, thickening the mixture into a shapeable paste.

The step that matters

Stir in the sugar until stiff. Confectioners' sugar is added gradually because it soaks up the juice. Too little leaves the mixture sticky and unable to hold a ball shape, while too much makes it dry and crumbly. Stop when it holds its shape.

“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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