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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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. Milk
2 Sticks Butter
2 C. White Syrup (Karo)
1 Can Milnot
2 T. Vanilla
4 C Chopped Pecans

Will need wax paper to roll logs.
Directions:
Directions:
In a large enamel or nonstick pan, add sugar, milk, butter, syrup and Milnot. Mix well and cook at medium heat, stirring constantly, until it reaches 245° (this will take a couple of hours). Remove from heat and add vanilla. Continue stirring until it thickens enough to hold its shape when formed into a log. Add chopped pecans, as desired, before mixture gets too thick. Drop candy onto wax paper that has been cut to desired length of logs and covered with butter. Form candy into log shape with buttered hands. Wrap wax paper around logs. When completely cooled, place in an airtight container. You can slice into 1/4” to 1/2” slices prior to placing in container.
Number Of Servings:
Number Of Servings:
4 to 5 Logs
Preparation Time:
Preparation Time:
2-1/2 to 3 Hours (it’s worth it).
Personal Notes:
Personal Notes:
Lavita and I have been making this recipe for many years and it is always a success. The original recipe is listed under Mama’s name. We changed the degree of temperature that it is cooked to, from 265° to 245°.

 

 

 

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