Looking for an old recipe
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Holidays and Entertaining
Looking for an old recipe
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When I was in high school (many years ago), I had a friend who made a fudge-like candy called Patience Candy.  You start by melting and browning sugar, then adding butter, probably more sugar, a
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Forums » Baking Forums » Holidays and Entertaining » Looking for an old recipe

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Forums  »  Baking Forums  »  Holidays and Entertaining  »  Looking for an old recipe

Re: Looking for an old recipe

posted at 12/26/2010 4:58 PM EST
Posts: 7294
First: 6/23/2010
Last: 4/17/2014
Dawn -- most of my cookies are gone ..... I'm trying  this recipe as soon as I get some butterscotch pieces. It will be soon.

Re: Looking for an old recipe

posted at 12/26/2010 5:06 PM EST
Posts: 37
First: 9/17/2008
Last: 1/9/2011
In Response to Looking for an old recipe:
When I was in high school (many years ago), I had a friend who made a fudge-like candy called Patience Candy.  You start by melting and browning sugar, then adding butter, probably more sugar, and then evaporated milk which made it boil up or foam up.  It had a great browned suagar flavor.  Does anyone have a recipe similar to that?
Posted by Sandra R


It sounds like sponge candy. I don't have a recipe handy, but I bet you can get it online.

Re: Looking for an old recipe

posted at 12/26/2010 11:51 PM EST
Posts: 319
First: 11/6/2008
Last: 8/7/2013
Nancy, I have the following recipe that is probably what you were thinking of. It is also called sponge candy and seafoam candy.

Chocolate Covered Honeycomb
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon butter
1 tablespoon baking soda
2 cups (12-ounces) semisweet chocolate chips
1 tablespoon vegetable shortening
  1. Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
  2. Combine combine the brown sugar, sugar, corn syrup, vinegar and butter in a large, heavy cooking pot. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking syrup, without stirring, to 300°F (150°C) on a candy thermometer, about 15 minutes. (A small amount of syrup will separate into brittle threads when dropped into cold water.)
  3. Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces.
  4. Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.

Makes about 2 1/2 pounds candy.


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