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Patience Fudge (Burnt-Sugar Fudge)

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Posted: 5/8/2007 1:58 PM

#199486

	Jan Smith

	Member

Total Posts:1
Last Post:5/8/2007
Member Since:5/8/2007

Subject: Patience Fudge (Burnt-Sugar Fudge)

J. Klinsky was looking for the recipe for Patience Fudge (Burnt-Sugar Fudge) so here it is. Where I was raised in western Oklahoma my mother taught me how to make this wonderful candy when I was young. It was called Oklahome Brown Candy and it is not the easiest to make but well worth the effort. If you ever have a candy recipe contest this is what I will enter. I make this by myself but it would be much easier to have another person help.
PATIENCE FUDGE aka BURNT-SUGAR FUDGE

6 cups white sugar, divided
1/2 teaspoon salt
2 cups heavy cream
2 Tablespoons white corn syrup
1/4 teaspoon baking soda
1/4 cup cold unsalted butter
2 teaspoons pure vanilla extract
4 to 6 cups broken pecans or walnuts

In a cast iron or other heavy 8 or 10 inch skillet put 2 cups of sugar on medium heat to melt, stirring often. In heavy 6 quart pan put remaining 4 cups sugar, cream, salt, and corn syrup over low heat, stirring occasionally. When sugar is melted (it takes about 30 minutes), pour by very fine stream into the sugar & cream mixture and cook stirring back & forth (not around) to firm ball stage, about 245 degrees. Remove from heat and add the baking soda, stirring vigorously while it foams, then immediately drop in the cold butter and stir while it melts. Cool for 20 minutes, then add the vanilla and beat until it loses it gloss, add the nuts and pour into a well buttered 9 X 13 dish.

Posted: 5/9/2007 5:19 PM

#199600

	Kristy

	Member

Total Posts:2
Last Post:5/9/2007
Member Since:5/9/2007

I have another receipe for this candy. In South Carolina we called it Caramel Fudge.
4 cups sugar
1 1/2 cups eveporated milk
1/2 stick of butter
1 tsp. pure Vanilla
Put 3 cups sugar,milk and butter in a pan and let it come to a boil. At the same time brown 1 cup of sugar in a heavy skillet. Pour caramelized sugar into first mixture slowly and cook to a soft ball stage. Add Vanilla and beat until creamy. Pour into greased platter. Cool and cut into squares. Decorate with nuts if desired

Posted: 2/14/2008 11:32 AM

#232954

	Anne G.

	Member

Total Posts:1
Last Post:2/14/2008
Member Since:2/14/2008

Thank you so much for the Patience recipe. I have looked for this for years without success. My grandmother on my mother's side, Emma Ruth, was more of a socialite in Stephenville, Texas (!) than a day-to-day cook, but she always made 3 kinds of candy for us when we visited at Christmas time: black chocolate fudge, white divinity with pecans, and brown Patience. It was Patience that I liked best. The ingredient list is shocking -- all sugar and animal fat. I wouldn't touch it if I didn't already know how excellent it is and how it means Christmas to me.

Posted: 2/14/2008 4:55 PM

#233006

	sharonjq

	Member

Total Posts:10
Last Post:6/16/2008
Member Since:2/14/2008

Anne G, I have to laugh at your reaction to the ingredience in the recipe you asked for! Tradition is special and calls for a loosening of the rules. My grandmother's fried chicken, which used bacon fat and lard, is a case in point. It was and is devine!I only make it once or twice a year. Altho I'm not sure why. She ate it every Sunday, and lived to be 96.

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