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Dessert

Cream Candy

A sweet confection made by boiling sugar, vinegar, and water, then cooling and cutting into shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cream Candy

Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Cream Candy

Ingredients

Directions

Make the candy

  1. Mix the sugar, vinegar, and water thoroughly in a porcelain kettle.

  2. Boil the mixture for 30 minutes without stirring.

  3. Add flavoring to taste.

Shape and finish

  1. Pour the mixture onto buttered plates without stirring.

  2. When cool enough to handle, work the candy thoroughly.

  3. Cut into desired shapes.

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. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

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

What each ingredient does

Pulverized sugar
Forms the bulk of the candy and sets into a firm, sweet mass as it cooks.
Vinegar
Acidity helps keep the sugar from recrystallizing into large, grainy crystals.
Water
Dissolves the sugar so it can be boiled into a smooth syrup.

The step that matters

Boil without stirring. Stirring a boiling sugar syrup can trigger premature crystallization, leaving the candy grainy instead of smooth. Letting it boil undisturbed keeps the crystals small and the texture even.

“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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