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Dessert

Cream Chocolate Caramels

A caramel candy made with sugar, molasses, cream, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Chocolate Caramels

Ingredients

Directions

  1. Combine sugar, molasses, thick cream, butter, and chocolate in a saucepan.

  2. Place on the fire and stir until it boils.

  3. Cook until it hardens when dropped in cold water, stirring frequently while boiling.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Sugar
Provides sweetness and, as it cooks, sets into the firm body of the caramel.
Molasses
Adds deep flavour and colour and helps keep the caramel moist.
Thick cream
Adds fat and moisture, softening the texture of the caramel.
Butter
Adds fat for a smooth, rich texture that melts easily in the mouth.
Baker's chocolate
Adds chocolate flavour and extra fat to the caramel.

The step that matters

Cook until it hardens when dropped in cold water. As water evaporates, the sugar concentration rises and the mixture firms as it cools. Stopping too early leaves the caramels soft and sticky, while cooking too long makes them hard and brittle or scorched. Stirring while boiling prevents sugar from sticking and burning on the base of the pan.

“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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