I believe this to be my favorite Christmas Candy.
I believe it’s also Brandi’s, Chantri’s, Shannon & Danielle’s as well.
Who are they?
My four daughters.
You can buy this fabulous Candy at a famous Candy shop named “Florence’s.”
Some of you might also call her shop . . . “Mom’s Candy Kitchen.”
If you don’t live close to Florence, then you will just have to make it yourself.
. . . We buy it . . . and make it!
I buy a big 10 lb. block of wonderful “high class” dipping chocolate from Florence, and go to work.
And we did.
I wish I had the authentic recipe . . . but I don’t.
This comes pretty darn close, and they are both delicious.
Both Candies have Boston Cream Centers that are then dipped in Milk Chocolate.
The left one is rolled in Toasted Almonds, and the one on the right is rolled in Toasted Coconut.
Trust me . . . They don’t last long!
The Boston Cream Centers are scrumptious!
Princess Michelle’s – Almond Hand Rolls – Pecan Logs
BOSTON CREAM CENTERS
Caramelize in heavy skillet, 1 cup sugar, to this add 1 cup warm cream, and stir until it all dissolves. (This takes a long time for the hardened sugar to dissolve!)
Patience is another name for this candy.
*If the caramelized sugar hardens up, that’s o.k. You must just keep stirring over medium heat until it’s all dissolved again. (This takes awhile, but it makes a big difference in the overall taste of the Boston Creams.
Add other 3 cups sugar, 1/8 tsp. salt and 2/3 Cup milk. Bring to a boil over medium heat, stirring constantly, until sugar has dissolved. Once the sugar has dissolved, you don’t need to stir as much . . . I stir every 2 or 3 minutes. Boil this mixture to 236 degrees (check candy thermometer for your area) or until mixture is a medium firm ball. When tested in cold water, it should form a nice round ball, that doesn’t flatten immediately once you set it on your counter, but you don’t want a hard ball either. You are looking for a nice chewy consistency. Butter a heavy marble slab with butter & pour on the candy. Bring edges into center with spatula, and continue this action until you obtain a creamy smooth ball.
If you do not have a marble slab, you must pour the hot mixture into a buttered glass bowl, let cool for about 10 minutes…..DO NOT STIR DURING THIS ENTIRE TIME. Take a wooden spoon, and begin to stir, (like you would when you are making fudge)….when gloss leaves and you have a creamy texture, roll into logs, balls for later.
I beat mine with a hand mixer until the sheen of the candy is gone, then place Boston Cream into a buttered bowl with a good lid to cool. Refrigerate if necessary and then shape into small balls. (I’ve never used my KitchenAid for this candy, so I can’t tell you the results)
Note: If your candy goes to sugar, simply put the mass back into a buttered pan on low heat. Add about 1/2 to 3/4cup of Cream, and stir, stir, stir, until you have a liquid again. Start over. Don’t throw it away. Just make sure that ALL the Sugar is dissolved before you turn the heat to medium again!