Patience Candy 2

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.

Patience Candy

 From Mother and her ancestors before her

(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.

Soft Carmels

I have no idea where I got this recipe.  Janet's is the best though.
___

1 Cup light corn syrup
2 Cup packed light brown sugar
1 can sweetened condensed milk
1/2 lb butter

Directions:

1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. 

2. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.

3. Cut into squares when cool.

Sunda's Divinity Recipe

(written down by Sunda as a child on an old recipe card)

2 egg whites

2 1/2 cups sugar

1/2 cup white karo syrup

1/2 cup water

pinch salt

Cook till spins a thread and beat half or third into beaten egg whites. Cook remainder till crack stage and add to syrup and egg whites. Add vanilla and nuts.

(I gotta say, she made it sound like making divinity was a whiz. I've never known it to be easy.)

Elayne's Patience

 From Elayne Bright Clark

1/2 cup sugar
3 cups sugar
3 cups cream or canned milk
(or for smaller batch 2 cups sugar and 1 can of milk)

To caramelize, put the 1/2 cup sugar into a heavy pan over medium to hot heat.  

Stir with wooden spoon until sugar is melted and caramel colored.

Be careful that it doesn't get too dark and burn.

Stir it constantly and reduce heat if necessary.

While doing this put milk and sugar in a separate pan to heat slowly.

When sugar is caramelized, add milk and sugar mixture slowly stirring constantly.

The caramalized sugar will spit and steam and form into a hard ball, but will eventually dissolve as the candy cooks.

Cook stirring frequently until candy forms a firm ball.

Let cool.

Add a lump of butter and beat well.

Add nuts and flavoring.

This will set up like fudge.

Janet's Caramels but she says they're Clifta's

3 cups sugar
2 cups whipping cream
1/2 pound real butter
1 cup light Karo syrup
1 teaspoon vanilla

1. Combine sugar and 1 cup whipping cream.

2. Add butter and Karo syrup.

3. Cook to soft ball stage (USE CANDY THERMOMETER.

4. Gradually add (1 Tablespoon at a time) remaining whipping cream, stirring well.

5. Cook to 250 (almost hard ball stage). Stir occasionally.

6. Add vanilla.

7. Pour into buttered pan.

8. Cool. Then cut in pieces and wrap in waxed paper.

Note: These. Are. So. Good!

Grandma Bright's Patience

Ingredients: Sugar and one can of evaporated milk

Carmelize 1 cup of white sugar until melted and brown.

Pour 1 cup of evaporated milk out of a large can and set aside.

Pour the remaining evaporated milk into the pan of caramelized sugar.

Stir until dissolved and add a second cup of sugar. Stir and dissolve that.

Then add the cup of evaporated milk that was set aside very slowly and dissolve.

When all that is stirred and melted together, add one more cup of sugar and cook over a VERY LOW HEAT until it forms a firm ball stage (245-250 with candy thermometer).

Remove from heat and add 1/2 cup chopped walnuts and beat until it is ready to pour into a well buttered pan.

You can use electric beaters. But it's very easy to overbeat. Don't do that.

Jean's Caramels

Sprinkle on bottom of 8 inch square buttered (real) pan 1/2 cups chopped nuts.

Mix in sauce pan:

2 cups sugar

3/4 cup white karo syrup

1/2 cup butter (real)

1 cup real cream

Bring to boil over low hear and add 1 cup more cream. Continue to stir as mixture thinkens and cook to 250 degrees or to hard ball stage. Pour over nuts and cool.

Cut into squares.