1 - 8 of 8 for boston candy

Boil cream, milk, ... squares. NOTE: Line pan with foil paper, mark candy when beginning to set. Let harden in refrigerator before packing on containers.

Stir well and cook over low heat 45 minutes until it reaches 240 degrees. then cool to 120 degrees. Mixture is done when caramel color. Pour into ...

Boil sugar, syrup and cream until it forms firm ball in cold water. Set aside to cool. Beat when cool and add nuts and vanilla. Drop by teaspoon on ...

Combine sugar, cream and syrup; cook until medium hard ball forms in cold water. Beat until thick. Add nuts. Pour in buttered pan to cool.

Mix sugar, cream, ... texture instead of a creamy fudge like texture, stop beating when candy is still glossy. Pour into a greased pan and cut when cool.

Place all in skillet. Cook until water is gone, stirring constantly. Pour out on cookie sheet. Bake in 325 degree oven for 20 minutes. Break apart if ...

Cook sugar, syrup and cream until it forms a soft ball in 1 cup of cold water. Remove from heat, add vanilla and nuts. Let cool. Beat as long as ...

Mix ingredients in ... 1/2 cup chopped nuts and 1 teaspoon vanilla. Beat until candy holds its shape. Turn into greased pan. Cut into squares when cool.


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