Boston Creams

Jolayne Cooper


My mom made candy for Christmas, all my life. This is one I remember. It is so delicious and so smooth and creamy. It is very good dipped in chocolate, but my pictures show the candy, not dipped.

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10 Min
30 Min
Stove Top


6 c
2 c
heavy cream
1 c
light corn syrup
2 tsp
4 1/3 Tbsp
unsalted butter


1Combine sugar, cream and corn syrup in a large pan. Cook to soft ball stage on a candy thermometer.

2Put 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.

3Add vanilla and beat until creamy and it has lost it's glossy appearance, pour into the prepared pan and let set up.

4Added nuts are optional.

5NOTE: 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.

6There are more detailed instructions for candy in my "Mom's Fudge" recipe.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Christmas