Boston Cream Candy Recipes

BOSTON CREAMS

Steps:

• 1. Combine sugar, cream and corn syrup in a large pan. Cook to soft ball stage on a candy thermometer.
• 2. Put 4 tablespoons butter on 2 large platters. Pour the candy onto the platters and let cool. While the candy is cooling, prepare a 9x13 pan by buttering the pan. Or you can line with foil and butter the foil. This makes for easier cutting of the candy once done.
• 3. Add vanilla and beat until creamy and it has lost it's glossy appearance, pour into the prepared pan and let set up.
• 4. Added nuts are optional.
• 5. NOTE: If you don't have a thermometer, you can drop a small amount of candy into a bowl of ice water. If it makes a soft ball that flattens when removed from the ice water, it is done.
• 6. There are more detailed instructions for candy in my "Mom's Fudge" recipe.

BOSTON CREAM FILLING

Steps:

• Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
• You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

BOSTON CREAM CANDY

Steps:

• Butter an 8x8-inch baking pan.
• Line the pan with a piece of parchment large enough to hang over two sides.
• Butter the paper, too, and tuck it flat against the pan.
• Put the chopped pecan pieces in a handy spot where you'll be working.
• Combine the sugar, salt, Karo syrup, half-and-half, cream, and butter in a heavy-based 3-qt pan (do not use a smaller pan), stirring with a wooden spoon over low heat until the sugar is completely dissolved.
• This can take a while, and it's hard to see; you should feel the texture (rub a little between your fingers or run your finger along the mixture clinging to the spoon) to be sure all the sugar is dissolved.
• Turn the heat to medium and cook, stirring, until the mixture foams to a boil.
• Add the baking soda.
• Lower the heat and stir like mad.
• The mixture will double in volume and then gradually subside and begin to take on a golden hue.
• After the mixture settles a bit, put in a warmed candy thermometer.
• Continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240°F.
• Watch very carefully, as the thermometer will hover at 239° for a while and then move up.
• You must remove the mixture before it passes 240°F.
• Remove the pot from the heat and take out the thermometer.
• Continue to stir quickly.
• The candy will look like a loose caramel sauce.
• Add the vanilla (watch out, it may sputter) and stir carefully to incorporate.
• Add the pecans and continue stirring quickly.
• Don't take your eyes off the mixture at this point.
• Watch and feel it as it begins to thicken, lighten in color, and become harder to stir.
• When it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready.
• The moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan.
• Don't wait until the mixture looks completely matte or it will be too dry when you try to cut it.
• If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan.
• Too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.