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Aunt Bill's Brown Candy

Reviewed: Dec. 4, 2010
I'm so excited I found this!! We are the only family in our area that makes "Oklahoma Fudge". Good to see people in Indiana and other places east of the Mississippi have the recipe too. Can't wait to tell my Mom and Uncles about Aunt Bill's Brown Candy being a favorite of Oklahomans, great to finally get some history on it. My Grandmother made it as far back as my family could remember. My Mom finally started making it before my Grandmother died, and I am going to try my hand at it this year. All of the tips and advice are right on the money, and believe you me there was always a lot of talk about the process. I would add that cooking is chemistry and all the steps need to be followed carefully. If the recipe says 242 degrees - do it. If you have to beat it for 15 minutes, do it. My Grandmother always had to "recover" from making Oklahoma Fudge. Also, never make it on a day when there is moisture in the air - it won't set properly. So if it's raining or on the humid side - put it off. My family shipped a pound to my brother in the first Iraq war and he and a buddy ate themselves sick on it. I never liked it until I was in my 30's, I think it was just too strong for my young taste buds and I preferred other things. Now I can't get enough of it. It is a carmellized sugar candy, not a fudge, but that's just what we always called it - fudge. It's so exciting to see it!! Missing my Grandmother.
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