Reviewed: Dec. 31, 2011

I can't tell you how thrilled and SURPRISED I was to see this recipe posted on your site. My mother made it every Christmas and I attempted it several times during the past 50 years, BUT, NEVER really mastered it, wanted to try it this year, but my old copy was so bad I was afraid I'd leave out a step or ingredient. Took a chance and typed it into the search here on allrecipes.com and voila! Even has the same name, which is unbelievable (it is an unusual name, right?). My adult grandson helped me with the pouring and stirring-I could not have done it without him. It turned out perfectly, just like my mother made. It's hard to describe the texture and flavor, suffice it to say, it's like nothing else, it's delicious, and worth all the work. I felt very guilty for never helping my mother, she did it all alone. I can also understand why she hoarded it until Christmas eve. When I served it at a family gathering, this year, I gave a little presentation as to how much work it was and gave my grandson, Cassidy, props for all his muscle power and encouragement. This candy is a lot like caramel, without the stickiness, fudgelike in texture, but the browned sugar flavor is prominently scrumptous. If I haven't scared you away, EVERYONE should try it! You will love it, like all my family and friends loved it! Thank you for posting it!!! I love you!!!

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Reviewer:

Judi

Reviewed: Dec. 19, 2011

My family always makes Aunt Bill's for Christmas. It's difficult to make it come out correctly at high altitudes (above 5,000 ft), but it's always delicious!

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Reviewer:

Rebecca Beeson

Reviewed: Jul. 23, 2011

This is a great Candy Recipe from Oklahoma! My mother remembers eating this as a child when my nana made it. I have a worn, newspaper copy from Ask Melba's column in the Daily Oklahoman and was hoping to find it on allrecipes where I keep all mine now. Thanks Karen Rodgers!! You made my day!

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Reviewer:

Kellidd

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Mar. 25, 2011

Now that I have wiped the tears away from laughing, I can type. You see, I thought this was an old "secret" family recipe. One that my mother gave to me before she died. I nearly died when I saw that my family's "secret recipe" is all over the world!!! This candy is beyond compare. I love it so much. I found a company in Austin, Texas, called " Lammes Candies " that makes this candy (or close). It, too, is divine and will suffice as a substitute if you can't make your own. When I get to heaven, I am going to have to remember to tell my mama about this.

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Reviewer:

Kim

Cooking Level: Professional

Home Town: Spring, Texas, USA

Reviewed: Dec. 12, 2010

These are great! They taste like carmel pecan fudge. This is the first time I've made any type of candy, and they came out great. I did only use 1 lb of pecans, and that seemed like plenty.

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Reviewer:

mmddgg6

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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Reviewer:

Samwise1380

Cooking Level: Intermediate

Home Town: Golconda, Illinois, USA

Living In: Florissant, Missouri, USA

Reviewed: Jan. 9, 2010

We have been making this candy for years and I have yet to meet a single person that didn't simply love it. I am asked every year to make it from Thanksgiving through New Years and beyond. BEST HOMEMADE CANDY EVER!

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Reviewer:

Leslie

Reviewed: Dec. 20, 2009

I've made this batch in double with success. The trick is to not get in a hurry and have help in the kitchen. I use stainless cookware and utensils, I tend to break wooden spoons too easily. Use a large sauce pan, when you add the soda the volume of the candy will easily double. I also put a cookie sheet on top of the stove to move the sauce pan to. This way if Mt. Vesuvius becomes a reenactment on my stove the clean up is simple. Use unsalted butter. Tag team stirring.

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Reviewer:

PARROTT_HEAD

Reviewed: Dec. 14, 2009

As other people have stated, I always thought that "Aunt Bill" was a relative that my Grandmother got this recipe from!! My family has discovered the trick to beating the mixture for the 15 minutes to get the sheen out . . . use an Electric Power Drill!! Yes your husband's drill. Insert your wooden spoon into the end of the drill and have it do the work for you! Trust me, I've even heard this same trick from a friends grandmother and she does the same thing and has been for almost 2 decades. Favorite Candy of All Time!! P.S. It freezes REALLY well and lasts for months that way.

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Reviewer:

Clinton

Cooking Level: Expert

Home Town: Blanchard, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 14, 2009

One of my all-time favorite Christmas candies. Granny would include these in her gift boxes (read: former bluebonnet fruitcake tins) to all of the grandkids. The Aunt Bill's were always the first to go. So good. Karen, thank you for sharing this. I make it every year now and the reviews are always fantastic. To those that say "it's caramel": caramel wishes it was this good. I use two cast iron pans, one a skillet and the other a dutch oven (no legs) to prepare this wonderful candy. Jack

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