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My review
Aunt Bill's Brown Candy
Karen Rodgers
"Very rich candy, but it's a great keeper. Can be a family candy-making event! You many need a helper to take turns with beating. "
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Ingredients
2 h servings 114Original recipe yields 117 servings (5 pounds)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3032 Ratings
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Most helpful positive review
3/1/2008
This candy recipe was first published in December 1936 in The Daily Oklahoman in Aunt Susan's food column. My grandmother made it for my father when he was a boy, and it is still his favorite ca...
Most helpful critical review
10/20/2006
Waste of time. The recipe came out as inteneded no problems there but what your essential making is caramels. And the caramel isn't very good. I've made much better and easier ones from this sit...
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3/1/2008
This candy recipe was first published in December 1936 in The Daily Oklahoman in Aunt Susan's food column. My grandmother made it for my father when he was a boy, and it is still his favorite ca...
11/6/2002
My mom gave me this recipe last Christmas. I made two batches of the stuff. It's well worth the effort. I honestly thought Aunt Bill was a relative somewhere down the road. I assumed that was...
12/14/2009
One of my all-time favorite Christmas candies. Granny would include these in her gift boxes (read: former bluebonnet fruitcake tins) to all of the grandkids. The Aunt Bill's were always the firs...
12/14/2009
As other people have stated, I always thought that "Aunt Bill" was a relative that my Grandmother got this recipe from!! My family has discovered the trick to beating the mixture for the 15 min...
12/22/2001
This is an old family favorite. It is rich, but less rich than fudge. It makes a nice complement to all the fudge that gets handed during the holidays. I am curious to hear who was Aunt Bill?
12/3/2006
I have had this same recipe for years and everyone loves it. To the person who prefers "caramel," it does taste similar, but it does not have the consistency of caramel and is much richer and t...
1/9/2010
We have been making this candy for years and I have yet to meet a single person that didn't simply love it. I am asked every year to make it from Thanksgiving through New Years and beyond. BES...
12/20/2009
I've made this batch in double with success. The trick is to not get in a hurry and have help in the kitchen. I use stainless cookware and utensils, I tend to break wooden spoons too easily. Use...