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Boston Cream Candy Recipe

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This recipe for Boston Cream Candy is from The Shannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 C. Sugar
2 C. White Syrup
1 pt. Milk
1 Lg. Can Milnot
1/2 lb. Butter
2 T. Vanilla
1 qt. or less Nuts, chopped

Directions:
Directions:
Combine all ingredients except nuts and vanilla. Cook, stirring all the time in an enamel pan (necessary!). Stir with wooden spoon. Cook till hard ball stage then 5º over. (see notes below). Take off fire, add nuts and vanilla.
Beat, roll into loaves.

If you don't have a candy thermometer, you can tell if ready by dropping candy into water. If forms hard ball, take off fire.

Note: Kim and Lavita have perfected the temperature over the years. Here is what they have determined:
Cook to 245 degrees and remove. Don't cook to 5 degrees over hard ball stage, that would be 265 degrees.

Personal Notes:
Personal Notes:
This is a traditional Christmas candy that is requested every year. So many memories made while making this candy. It is good to have a few people on hand to stir, as you tire easily while getting it cooked long enough. The trouble is well worth it!

 

 

 

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