Boston Cream Candy Recipes

BOSTON CREAM PIE

Steps:

• For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
• Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
• To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

BOSTON CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

KENTUCKY CREAM CANDY

Steps:

• Combine all ingredients.
• Cook over medium heat but do not stir after mixture starts to boil.
• Continue boiling until mixture reaches 265 degrees on a candy thermometer.
• Pour on marble slab or cool hard surface.
• As edges cool, push toward center once.
• When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
• Pull and fold over in a half twist.
• When pulling is completed, cut into pieces with scissors.
• Makes approximately 30 half twists.
• Recipe History: an old recipe for cream candy.
• Candy is not hard like taffy but has a softer and smoother consistency.
• This candy tends to melt in your mouth.

VANILLA CREAM

Steps:

• Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
• Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
• Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

BOSTON CREAM DESSERT CUPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
• Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
• Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
• Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

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.

BOSTON CREAM DONUTS

Steps:

• For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes.
• Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
• Line a baking sheet with parchment paper and lightly sprinkle with flour.
• On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that's 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes.
• For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside.
• To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes.
• To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy!

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.

BOSTON CREAM CUPCAKES

Steps:

• Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

AVA'S BOSTON CREAM CANDY RECIPE - (5/5)

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.