From Mother and her ancestors before her
1 Cup Evaporated milk
3 Cups sugar
Chopped nuts on hand
1. Caramelize 1 cup of sugar.
Don't burn it. It takes some time. Use medium to low heat. Be patient.
2. 1 can Evaporated Milk. Measure 1 cup out.
Save that aside and pour the rest of the can of milk into the caramelized sugar. Patiently.
3. When melted, add 1 Cup sugar.
Stir that and let it boil until cooked. Patiently. Usually doesn't take a whole lot of time.
4. Now add the cup of evaporated milk.
Stir that until cooked together. Patiently.
5. After boiling that, add the last cup of sugar.
Stir this constantly and cook until a firm soft ball stage. Very patiently.
6. Add nuts and cool in a greased pan or baking dish.
(This recipe is hard to make and is one that was brought by some ancestor that went down the Johnson line probably and is most likely where Grandma Bright got it. I have never been able to make a perfect rendition of it. Mother could do it at times. Grandma could do it all of the time. Aunt Ruth and Aunt Melba could make it very good. I know that if you try to cook it fast and at a high speed, it will end up being a disaster. Hence, the title. Be sure to use a heavy pan that doesn't burn. Also, you will be stirring constantly. This recipe takes a lot of patience.)
1 Cup Evaporated milk
3 Cups sugar
Chopped nuts on hand
1. Caramelize 1 cup of sugar.
Don't burn it. It takes some time. Use medium to low heat. Be patient.
2. 1 can Evaporated Milk. Measure 1 cup out.
Save that aside and pour the rest of the can of milk into the caramelized sugar. Patiently.
3. When melted, add 1 Cup sugar.
Stir that and let it boil until cooked. Patiently. Usually doesn't take a whole lot of time.
4. Now add the cup of evaporated milk.
Stir that until cooked together. Patiently.
5. After boiling that, add the last cup of sugar.
Stir this constantly and cook until a firm soft ball stage. Very patiently.
6. Add nuts and cool in a greased pan or baking dish.
