Boston Cream Candy

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 4 tablespoons unsalted butter, more for the pan
• 2/3 cup coarsely chopped pecan pieces
• 2 cups sugar
• 1 pinch salt
• 1/2 cup light karo syrup
• 1/4 cup half-and-half
• 1/4 cup whipping cream
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla extract

Recipe

• 1 butter an 8x8-inch baking pan.
• 2 line the pan with a piece of parchment large enough to hang over two sides.
• 3 butter the paper, too, and tuck it flat against the pan.
• 4 put the chopped pecan pieces in a handy spot where you'll be working.
• 5 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.
• 6 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.
• 7 turn the heat to medium and cook, stirring, until the mixture foams to a boil.
• 8 add the baking soda.
• 9 lower the heat and stir like mad.
• 10 the mixture will double in volume and then gradually subside and begin to take on a golden hue.
• 11 after the mixture settles a bit, put in a warmed candy thermometer.
• 12 continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240°f.
• 13 watch very carefully, as the thermometer will hover at 239° for a while and then move up.
• 14 you must remove the mixture before it passes 240°f.
• 15 remove the pot from the heat and take out the thermometer.
• 16 continue to stir quickly.
• 17 the candy will look like a loose caramel sauce.
• 18 add the vanilla (watch out, it may sputter) and stir carefully to incorporate.
• 19 add the pecans and continue stirring quickly.
• 20 don't take your eyes off the mixture at this point.
• 21 watch and feel it as it begins to thicken, lighten in color, and become harder to stir.
• 22 when it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready.
• 23 the moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan.
• 24 don't wait until the mixture looks completely matte or it will be too dry when you try to cut it.
• 25 if you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan.
• 26 too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.