"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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