Patience Candy Recipes

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

PATIENCE CANDY

Steps:

• 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 238* or a few drops in cold water forms a soft ball.
• Beat till candy is creamy and looses its gloss.
• Mix in pecans.
• Pour into a buttered 9" square pan, which has been covered with marshmallows.cut into squares --
• Let sit till firm.and cut into squares.

LAURA'S PATIENCE CANDY

Steps:

• Melt and cook 1 cup sugar to light golden brown. Add remainder of sugar, milk and corn syrup, pouring milk slowly. Stir until all lumps are melted and smooth. Cook to firm ball stage (240 degrees). Remove from heat and add butter, vanilla and salt. Cool slightly. Beat until creamy, add pecans. Pour into buttered 9x9 pan.

PATIENCE COCONUT CAKE

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.