Aunt Bill’s brown candy

6 cups of sugar

2 cups milk

1/4 teaspoon baking soda

1/2 cup butter or margarine

1 teaspoon vanilla extract

1½ pounds shelled pecans, chopped (about 6 cups or 3 pounds unshelled)

The secret to this candy’s flavor is the caramelized sugar, which means controlled heat and constant attention.

Butter a 15½ x 10½-inch roasting pan; set aside.

To caramelize sugar: In large, heavy skillet (I used cast iron) place 2 cups sugar. Melt sugar over medium-low heat. Don’t stir until sugar begins to form a syrup (at least 10 minutes). Reduce heat to low and stir frequently with wooden spoon until all sugar is melted. Continue cooking, stirring constantly, until smooth and a light amber color (just a shade darker than honey). This takes about 20 minutes. Important: Don’t let the sugar get too dark!

Meanwhile, place remaining 4 cups sugar and milk in a Dutch oven or large, heavy saucepan. About 15 minutes after the sugar (in skillet) has been caramelizing, cook milk mixture over low heat, stirring occasionally. Increase heat to medium and heat milk mixture to boiling, stirring constantly.

Once sugar is caramelized, pour into hot milk mixture, in a slow, steady stream. (The stream should be no larger than a knitting needle.) It is better if two people do this — one stir, one pour. Continue cooking, stirring frequently, to firm-ball stage or 244 to 248 degrees on candy thermometer.

Turn off heat. Add baking soda and stir vigorously as the mixture foams. Add butter and stir until melted. Cool 20 minutes. Add vanilla; beat constantly until mixture stiffens and loses its glossy sheen; at least 15 minutes. As the mixture is beaten it gets stiffer; therefore, the more “relief” hands the better. Add pecans and stir until well mixed. Spread into prepared pan. When cool, cut into squares. Makes 6 pounds or about 150 one-inch pieces. About 75 calories per piece.

— Virginia Hawxby, Stewartsville, Mo.

Buttery cashew brittle

2 cups granulated sugar

1 cup light corn syrup

1/2 cup water

1 cup butter or margarine

2 cups cashew pieces

1 teaspoon baking soda

Heat sugar, syrup and water in 3-quart saucepan until sugar dissolves. While syrup boils, blend in margarine. Using a candy thermometer, cook the mixture to 230 degrees; stirring often after 230 degrees. Add cashews at 280 degrees. Stir constantly to hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 buttered baking sheets. Spread mixture thin with a wooden spoon. Let Cool. Break up. Makes 2½ pounds.

— Cyndee Merritt, Rosendale, Mo.

Mom’s fantastic fudge

4½ cups sugar

1 can evaporated milk

1 stick or 1/2 cup butter or oleo

1 12-ounce package Nestle’s semi-sweet chocolate chips

3 regular-size Hershey bars

1 jar marshmallow fluff

2 cups black walnuts

2 teaspoons vanilla

Place sugar and milk in large heavy pan. Stir until soft ball stage. Remove from heat. Put remainder of ingredients except nuts and vanilla in and stir until all are melted. Stir in nuts and vanilla and beat about five minutes. Spread in a buttered a 10x15 glass dish or 9x13 glass dish if prefer thicker fudge. Cool overnight in cool spot.

— Jean Butcher, St. Joseph

Roger’s uncooked peanut butter fudge

1/3 cup oleo

1/4 cup white syrup

3/4 cup peanut butter

1/2 teaspoon salt

1 teaspoon vanilla

1 pound powdered sugar

3/4 cup nuts (optional)

Blend all ingredients and add powdered sugar. Knead until smooth. Press into an 8-inch pan. Chill in refrigerator. Cut into squares. Makes 2 pounds. Note: We do not add nuts, keeping it smooth and creamy.

— Bernadine J. Smith, St. Joseph