Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (71 page)

There is a lot of stirring involved, so Oklahoma brown candy is an excellent group activity. Cut this rich, sweet candy into small pieces, and there will be plenty to go around.

Candy-Making Notes:

It’s best to make this candy on a low-humidity day. Pour the melted sugar in a very thin stream and stir constantly to prevent it from clumping. If you have a helper, have one person pour the sugar and the other stir the mixture.

Recipe:

1.
Line a 9-by-13-inch baking pan with foil and butter well.

2.
Place two cups of the sugar in a skillet. Combine the remaining 4 cups of sugar and cream in a saucepan.

3.
Cook the sugar in the skillet over medium-low heat until the sugar melts and turns golden brown. Stir occasionally to prevent the sugar from burning.

4.
Cook the sugar and cream mixture in the saucepan over medium heat until it reaches a simmer.

5.
Pour the melted sugar into the sugar and cream mixture in a very slow stream, stirring constantly. This can take up to 5 minutes; do not rush the process.

6.
Cook without stirring until the mixture reaches 246°F, firm ball stage.

7.
Remove from heat and stir in the baking soda. The mixture will bubble up.

8.
Add the butter and stir until it dissolves. Let cool for about 25 minutes without stirring.

9.
Add the vanilla extract and beat with a wooden spoon until the mixture becomes stiff and is no longer glossy, about 15 minutes.

10.
Add the pecans and stir to combine.

11.
Turn out mixture into baking pan. Let cool to room temperature before cutting into 1-inch squares.

Yield:

About 30 pieces

Storage: