5 Pound Loaf Candy Aunt Nellies Recipes
GREAT-GRANDMA CATHY'S DATE LOAF CANDY
Handed down from my great-grandmother, and one of my father's all-time favorite holiday treats. Store in the refrigerator (rolled in the cloth), and it will keep for weeks. Otherwise, it becomes hard and sugary.
Provided by Amanda Vickers
Categories Desserts Candy Recipes Nut Candy Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
- Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
- Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 56.1 g, Cholesterol 14.2 mg, Fat 13 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 43.1 mg, Sugar 52.9 g
AUNT BILL'S BROWN CANDY
Very rich candy, but it's a great keeper. Can be a family candy-making event! You many need a helper to take turns with beating.
Provided by Karen Rodgers
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h
Yield 117
Number Of Ingredients 6
Steps:
- Butter a 9x13 inch dish and a medium, heavy saucepan.
- In the buttered saucepan, combine 4 cups sugar and the cream. Have ready.
- In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
- Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
- Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 12.5 mg, Sugar 10.6 g
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