Auntbillsbrowncandy Recipes

AUNT BILL'S BROWN CANDY

Steps:

• Butter a 9x13 inch dish and a medium, heavy saucepan.
• In the buttered saucepan, combine 4 cups sugar and the cream. Have ready.
• In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
• Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
• Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.

AUNT BILL'S BROWN CANDY

Steps:

• 1. Put 1 pint of sugar into heavy, cast iron skillet, place over low heat and stir with "wooden spoon" until sugar is melted and light to medium brown in color. Keep stirring and do not hurry melting process.
• 2. When you have sugar starting to melt, put the other 2 pints of sugar and 1 pint of cream in deep kettle, set over low heat and start cooking slowly, while sugar in skillet is melting. Bring cream and sugar mixture to low-medium sustained boil.
• 3. When sugar in skillet is melted, pour in thin stream "about size of knitting needle" into kettle with cream and sugar mixture, stirring constantly. Cook slowly, stirring often till a "firm," but not "hard" ball forms when dropped in water.
• 4. After this test is reached, set off heat, immediately add soda and stir till mixture foams. Add butter, stir till butter melts. Allow to set 10 minutes; then begin to beat with wooden spoon.(wooden spoon only).Keep beating till mixture starts to make a "snapping and popping sound" and starts to thicken.Dont wait too long to add pecans and vanilla, this can set up in a few seconds. Pour into buttered pans and cool.
• 5. DO NOT BEAT WITH ELECTRIC MIXER OR METAL SPOON!!!!! ! STIR WITH WOODEN SPOON ONLY!!!! This candy keeps very well in foil lined shoe or boot boxes with lids. Dont laugh, best way I found to keep the candy. Recipe written just as it was given to me 50 years ago. Hopefully it will become one of your favorites.