Old Fashioned Boston Cream Candy Recipe

In a Heavy pot (I use my Pressure cooker pot) add: 
2 Cups White Sugar
A dash of Salt (about 1/4 tsp)
1 1/4 Cup Heavy Whipping Cream
Mix well and do not turn on heat until sugar is browned in next step - then turn on lowest heat

In a separate pan, add 1 cup White Sugar on low to medium heat.  Let sugar brown and melt but do not let it scorch. 
Once sugar is melted, slowly add 1 Cup Heavy Whipping Cream while stirring.  This will make the sugar harden into fun crystal sculptures but as you stir constantly, you'll melt this back down to a liquid.  Once browned sugar is melted back down with with the cream, pour into Heavy pot with other ingredients and stir in well.

DO NOT STIR AFTER THIS STAGE
Wipe down sides of pan with damp cloth to lessen the chances of sugar crystallization.
Cook on low - med heat until candy reaches Soft Ball stage.  I prefer to use the water test for this as it has more accurate results than candy thermometers.    

Once candy is at Soft Ball stage, remove from heat and let cool to room temp.  The bottom of the pan should be cool to the touch.
Scrape candy into Kitchen Aid bowl and whisk on low until candy turns from shiny to dull in color and has a creamy consistency.  
Wrap in wax paper and place in fridge to chill.  These are also fun to pour into silicon molds or mini cups for gifts.