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Dessert

Bonbons De Manage

A sugar candy made from sugar, water, egg white, boiled to the 6th degree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bonbons De Manage

Ingredients

Directions

Make the syrup

  1. Break the sugar coarsely and place it in a preserving pan with the water.

  2. Beat the egg white with a few drops of water and mix it into the sugar and water until the sugar melts.

  3. Once it begins to boil, remove from heat and skim off any foam with a copper skimming spoon, ensuring all egg is removed.

Boil to caramel

  1. Return the pan to the heat and boil the syrup, checking for the desired degree by blowing on it to see if bubbles form.

  2. Continue boiling until you reach the 6th degree, or caramel, then remove from heat immediately to prevent burning.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sugar
Forms the syrup base and, once boiled, sets into a brittle, sweet candy.
Egg white
Its proteins coagulate and collect impurities as foam, which is skimmed off to clarify the syrup.

The step that matters

Removing from heat at caramel stage. Sugar darkens quickly near caramel stage, and residual heat keeps raising its temperature, so removing the pan immediately prevents the syrup from burning.

“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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