Best 2 Boston Cream Candy Recipes
Indulge in the delightful goodness of Boston cream candy, a delectable treat that harmonizes the flavors of classic Boston cream pie into a delectable confection. These bite-sized morsels capture the essence of the iconic dessert, offering a symphony of textures and flavors that will tantalize your taste buds.
This article presents a collection of carefully curated recipes that guide you through the process of crafting this irresistible candy. From the traditional approach to innovative variations, each recipe offers a unique culinary adventure. Dive into the classic Boston cream candy recipe, where a creamy custard filling nestled within a rich chocolate ganache coating creates a harmonious balance of flavors.
Explore the enticing white chocolate Boston cream candy recipe, where the classic custard filling is enveloped in a luscious white chocolate coating, resulting in a delightful symphony of sweetness. For those who crave a touch of extravagance, the gourmet Boston cream candy recipe elevates the experience with a decadent filling infused with vanilla bean and a rich, dark chocolate ganache coating.
Unleash your creativity with the Boston cream candy bark recipe, a delectable combination of creamy custard, chocolate ganache, and a sprinkling of chopped nuts, creating a symphony of textures and flavors. Discover the charm of the Boston cream candy truffles, where a delicate custard center is enrobed in a rich chocolate ganache and adorned with a dusting of cocoa powder, offering an exquisite bite-sized indulgence.
Each recipe is meticulously crafted to guide you through the process of creating these delectable treats, ensuring success in your culinary endeavors. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a roadmap to creating unforgettable Boston cream candy that will delight your palate and impress your loved ones.
BOSTON CREAM CANDY
This recipe was adopted by me in September 2006 in a whirlwind zaar adoption. I haven't made this recipe yet, but as soon as I do I will update the recipe description!
Provided by bmxmama
Categories Candy
Time 50m
Yield 1 pound
Number Of Ingredients 9
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.
AVA'S BOSTON CREAM CANDY RECIPE - (5/5)
Provided by clawson
Number Of Ingredients 6
Steps:
- Mix sugar, Karo, and cream,. Cook until soft ball forms. Take off heat, add butter and vanilla. Let cool, then add pecans and beat until ready to drop. Pour into buttered 8 x 8 pan. Cool and then cut into squares. If you want chocolate candy, add 2 heaping Tblsp of Cocoa with the sugar, Karo and cream.
Tips:
- Use fresh ingredients for the best flavor. Opt for high-quality chocolate, butter, and cream.
- Don't overcook the candy. The mixture should reach a soft-ball stage, which is 235°F (113°C) or until a small amount dropped into cold water forms a soft ball.
- To prevent the candy from crystallizing, stir it constantly while it's cooling.
- To make the candy filling, use a heavy saucepan and stir constantly to prevent scorching.
- To make the ganache, use a heatproof bowl and stir until the chocolate is melted and smooth.
- To make the glaze, use a double boiler or a microwave to melt the chocolate slowly.
Conclusion:
These Boston Cream Candy recipes are a delicious and easy way to satisfy your sweet tooth. With a few simple ingredients, you can create these classic treats that are perfect for any occasion. Whether you're looking for a simple snack or a special dessert, these recipes have you covered. So, gather your ingredients and get ready to make some delicious Boston Cream Candy!
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