Patience Candy Recipes

Steps:

• Combine 2 cups of the sugar,milk and butter in a pan.cook over low heat, stirring only until sugar is dissolved.
• Melt the remaining 1 cup sugar in a skillet, without stirring till lightly browned.
• Mix very gradually with the first mixture -- continue to cook to 238* or a few drops in cold water forms a soft ball.
• Beat till candy is creamy and looses its gloss.
• Mix in pecans.
• Pour into a buttered 9" square pan, which has been covered with marshmallows.cut into squares --
• Let sit till firm.and cut into squares.

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.

Steps:

• Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.

Steps:

• In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
• Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
• Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.