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Boston Cream Candy

This is a very old recipe, first made in a candy store in the 1900s. This recipe might be modified from then, because I don't think you could buy sweetened condensed milk then.


  • 3 cups sugar
  • 1 cup white corn syrup
  • 1 cup sweetened condensed milk (do not use non-fat type)
  • 1 cup chopped pecans
  • 1 Tbsp. butter
  • 1 tsp. vanilla


In saucepan over low heat, combine sugar, syrup and milk. Cook till softball stage (240 degrees F)

Remove from heat and add butter and vanilla. Beat with electric mixer till fudge turns white (approximately 15 to 20 minutes). Move quickly and pour into a 13x9 or 8 inch square pan.


Note: Make sure you do not cook at too high heat and stir now and then but do not stir sides of pan because sometimes it makes fudge grainy.

Source: Quad City Times, 1999

By Elaine from IA


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