Boston Cream Candy

1 c. whipping cream
1/2 c. white Karo syrup
2 c. sugar
2/3 tsp. vanilla
1/2 to 2/3 chopped nuts

Boil until soft ball the whipping cream, Karo syrup and sugar. Stir enough that it does not stick to pan or scorch. Remove from heat and add vanilla. After beating a short time add nuts. Finish beating until stiff enough that it will just barely pour. Pour into an 8 x 10-inch pan.

Boston Cream Candy

4 c. sugar
1 1/2 c. cream
nuts
1 c. white syrup
2 tsp. vanilla

Cook syrup, sugar and cream until mixture forms a soft ball in cold water. Remove from heat; add vanilla and nuts. Let cool. Beat as long as possible. Turn onto oiled paper and knead. Shape into roll and slice.

Boston Cream Candy

3 c. sugar
1 c. thick cream
1/2 c. white Karo syrup
1 tsp. vanilla

Cook ingredients to soft ball stage; cool. Beat until creamy and mold. Put nuts on top.

Boston Cream Candy

3 c. sugar
1 1/2 c. cream or 1 c. cream and 1/2 c. milk
3/4 c. white syrup
1 c. chopped walnuts
1 tsp. vanilla

Combine sugar, cream and syrup; bring to a boil. Boil to soft ball. Add nuts and vanilla; beat until it starts to get firm. Pour into a buttered pan and cool.

Boston Cream Candy

3 c. sugar
1 c. white syrup
1 c. cream
butter (size of an egg)
2 c. nuts
1 tsp. vanilla

Mix sugar, syrup, cream and butter together and boil until forms a soft ball in cold water, stirring all the time. Take from heat and add vanilla; pour into dish or pan and let
cool a little then add nuts and beat as long as you can. Then pour in greased plate and cool; then cut in pieces. You can omit nuts if you want.

Boston Cream Candy

3 c. white sugar
1 c. white syrup (Karo)
1 c. whipping cream (this is a must)
1 envelope unflavored gelatin (Knox)
pinch of cream of tartar
1 1/2 tsp. vanilla
1/2 c. chopped nuts (it's much
better without nuts)

Combine white sugar, white syrup, whipping cream,
gelatin and cream of tartar. Cook over medium heat, stirring constantly to boiling, then cook to soft ball stage (238 degrees) and DO NOT STIR during this time. Remove from heat and pour into mixing bowl. Allow to cool for 45 minutes. Add vanilla and beat until mixture is getting stiff (about 10 to 12 minutes). Pour into well-buttered dish. This candy will be very sticky when you pour it after beating. Be sure to give it enough time to completely set up before cutting it.

Boston Cream Candy

3 c. sugar
1 1/2 c. cream
1/2 c. dark Karo syrup
1 tsp. vanilla
1 c. chopped walnuts

Mix all ingredients; boil over medium heat, stirring occasionally to soft ball stage. Let cool for 10 minutes. Add nuts. Beat until starting to thicken. Pour into buttered dish. When cool, cut in squares.

Boston Cream Candy

3 c. sugar
1 c. half and half
1 stick margarine
1 c. light corn syrup
pinch of salt
1 c. chopped nuts

In saucepan, cook all ingredients, except nuts until mixture forms a soft ball when tested in cold water. Remove from heat; cool 10 minutes. Add nuts; beat until stiff. Pour on buttered platter to cool.