Clifta's Patience Candy Recipe
(This recipe is much, much easier than the recipe my mother had. This recipe is NOT Panucha candy. Panucha is made with brown sugar. This is made with carmelized sugar. Patience was a very old pioneer recipe that went down my mother's line. And it's better than Panucha. If you look into Google, you will find several recipes and histories of Patience Candy.)
3 cups granulated sugar
1 cup canned milk
1/4 cup butter
1 cup chopped pecans
Combine 2 cups of the sugar, milk, and butter in a pan. Cook over low heat, stirring only until sugar is dissolved.
Melt the remaining 1 cup sugar in a skillet without stirring till lightly browned.
Mix very gradually with the first mixture - continue to cook to 225 degrees... or when a few drops in cold ice water forms a soft ball.
Beat until candy is creamy and looses its gloss.
Mix in pecans.
Pour into a buttered 9" square pan.
Let sit till firm and then cut into squares and wrap each square into "wax paper" pieces.
(This recipe is much, much easier than the recipe my mother had. This recipe is NOT Panucha candy. Panucha is made with brown sugar. This is made with carmelized sugar. Patience was a very old pioneer recipe that went down my mother's line. And it's better than Panucha. If you look into Google, you will find several recipes and histories of Patience Candy.)
3 cups granulated sugar
1 cup canned milk
1/4 cup butter
1 cup chopped pecans
Combine 2 cups of the sugar, milk, and butter in a pan. Cook over low heat, stirring only until sugar is dissolved.
Melt the remaining 1 cup sugar in a skillet without stirring till lightly browned.
Mix very gradually with the first mixture - continue to cook to 225 degrees... or when a few drops in cold ice water forms a soft ball.
Beat until candy is creamy and looses its gloss.
Mix in pecans.
Pour into a buttered 9" square pan.
Let sit till firm and then cut into squares and wrap each square into "wax paper" pieces.
