My Mom, sisters and I would not feel like it was Christmas unless we had made this delicious candy. It tastes somewhere between fudge and caramels. It's best to use a wooden spoon to stir this candy with.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 9x13 inch pan and set aside.

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  • Place the 2 cups sugar in a heavy bottomed saucepan. Stir over low heat until sugar has completely melted.

  • Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. Stir and heat over low.

  • Once the 2 cups of sugar has completely melted, pour it in a fine stream into the sugar/cream mixture while stirring vigorously. Raise heat to medium low and cook, stirring frequently, until it reaches 244 to 248 degrees F (118 to 120 degrees C) on a candy thermometer.

  • Remove from heat and vigorously stir in the baking soda. Stir in the butter until melted. Set aside to cool for 20 minutes. Stir in the vanilla and beat with a wooden spoon until non-glossy and it starts to set up. Stir in the nuts and spread into the prepared pan. Cool and cut into bite-size pieces.

Nutrition Facts

199.7 calories; 0.9 g protein; 31.1 g carbohydrates; 22.4 mg cholesterol; 29.1 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2005
I'll give the recipe 5 stars but I think that the instructions need some clarification. I have a good heavy medium 1 1/2 qt sauce pan that I used to melt the sugar in. I used a 3qt pan for the sugar/heavy cream mixture. I considered a 3qt pan a "large" sauce pan. Not so. When making this keep in mind that when you add the baking soda the mixture is going to "bubble up". It's going to bubble up A LOT!!! This bubbled up and OVER the top of my pan and all over the top of my new stove and ran down into the burners. I spent the 20 minute cooling period cleaning up the mess. Once I got it all under control the candy was good. I would use a pan closer to a dutch oven sized pan next time. Yes I will make it again but I'll be a little wiser about it.:) Read More
(22)

Most helpful critical review

Rating: 1 stars
12/18/2005
Its hard for me to rate this recipe since I couldn't get past the first step. The two cups of sugar in a heavy bottom saucepan (non-stick) on low heat never melted - after an hour it got hot and turned into brown 'chips' but never melted and it remained on low heat the whole time. Read More
(5)
15 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/15/2005
I'll give the recipe 5 stars but I think that the instructions need some clarification. I have a good heavy medium 1 1/2 qt sauce pan that I used to melt the sugar in. I used a 3qt pan for the sugar/heavy cream mixture. I considered a 3qt pan a "large" sauce pan. Not so. When making this keep in mind that when you add the baking soda the mixture is going to "bubble up". It's going to bubble up A LOT!!! This bubbled up and OVER the top of my pan and all over the top of my new stove and ran down into the burners. I spent the 20 minute cooling period cleaning up the mess. Once I got it all under control the candy was good. I would use a pan closer to a dutch oven sized pan next time. Yes I will make it again but I'll be a little wiser about it.:) Read More
(22)
Rating: 5 stars
01/01/2004
I thought it was relatively easy to make. WE loved it. My husband said it reminded him of soft fudgy peanut brittle. I think it tasted like a cross between caramels and fudge. I will make it again! CB Read More
(7)
Rating: 4 stars
01/01/2004
This is traditionally called Aunt Bill's Brown Candy in Oklahoma. Is super delicious but hard to make and can go "bad" quickly if not beaten continuously. Worth a couple of tries to get it right. Read More
(6)
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Rating: 1 stars
12/18/2005
Its hard for me to rate this recipe since I couldn't get past the first step. The two cups of sugar in a heavy bottom saucepan (non-stick) on low heat never melted - after an hour it got hot and turned into brown 'chips' but never melted and it remained on low heat the whole time. Read More
(5)
Rating: 4 stars
01/09/2006
This candy is good & fairly easy to make. The biggest problem I had was getting the candy out of the pan - I probably didn't use enough butter. Also like another reviewer said use a big pot - I had to move the mixture into a larger pot during cooking. Read More
(3)
Rating: 5 stars
10/07/2002
This is a great candy recipe. My mom got this same recipe out of a newspaper in Massachuesetts. It was called Oklahoma Brown Candy. It has become a family tradition at Christmas. It is my son's now 20 y.o. favorite. Read More
(3)
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Rating: 5 stars
12/18/2003
When I put the melted sugar into the cream and sugar mixture the melted sugar became one big lump. Perhaps the other mixture wasn't warm enough. However I kept at it stirring until it all smoothed out which took some time. Good result. Read More
(3)
Rating: 5 stars
12/01/2002
this is great candy.... in Oklahoma we call it Aunt Bill's.......... Read More
(3)
Rating: 3 stars
12/17/2007
We loved the flavor of this candy but I think maybe this recipe isn't quite as clear as it could be. Stovetop candy recipes are so much about feel and experience that they can be hard to write down! This only partially set up for us and the texture was a little grainy. I think we needed to let the sugar melt more (it does take a long long time so be prepared) and I also think we should have made sure the cream was at least at a simmer before we added the caramel (which promptly congealed into a big gooey lump instead of combining). I would also advise waiting for 30 minutes before you start beating; ours was still pretty liquid at 20. There's another recipe on this site called Aunt Bill's Brown Candy that I think I'll use next time - same basic ingredients but more specific directions about some of the procedures involved. Thanks anyway though! Read More
(2)