"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for AUNT BELL'S BROWN CANDY, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Kaufmann


6 cups white sugar
1 pint cream or canned milk
lb.butter or margarine
1 teaspoon soda
1 teaspoon vanilla
1 pint nuts (pecans)
1 lb. powdered sugar


Place 2 cups sugar in a heavy skillet over low heat to a nice golden brown. Stir constantly being careful not to let sugar get too brown.

At the same time, place the remaining 4 cups sugar and cream in a 4-quart kettle over low heat,
stirring constantly until sugar is dissolved. Add butter.

When sugar and cream mixture is almost hot, pour browned sugar into it in a tiny stream, stirring constantly . Cook to a soft ball stage (about 248 ). Remove from heat and add vanilla, soda and nuts. Stir the mixture as it cools.

Finally sprinkle powdered sugar (you will use about ⅔ of a box of powdered sugar before you are finished) on a bread board and knead about of the candy at a time. Knead each batch about 75 times. Mold into a roll and wrap in waxed paper.

NOTE : If you drip a tiny bit of the mixture into a cup of water and a ball forms, the candy is at the soft ball stage.




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