I’ve recently run across a recipe in a vintage cookbook (probably the fifties, as the phone numbers in it are exchange numbers) for “Two-Hour Candy”:
- 7 c. sugar
- 1 cube butter
- 1 lg. can Pet milk
- 1 sm. can Pet milk
- 1 bottle white Karo syrup
- 3 c. nuts
Mix first 5 ingredients. Boil 1 1/2 hours. Stir often. Cook until it forms soft ball or 235 deg. F. Remove from fire and beat 1/2 hour. Add nuts.
While I’m not experienced with using evaporated milk, my general experience is that if I attempt to boil a mix like that for an hour and a half, it will go far beyond 235° Fahrenheit.
This is probably about six times the amount of candy I would normally make, but while I would expect it to take longer to come to a boil, I would not expect it to take such a long time after it comes to a boil.
Am I wrong? Or am I misreading this recipe in some way?
“Two-Hour Candy” appears to be a unique title, and I was surprised at how few responses “Pet Milk Candy” returns. I did find an interesting Pet Milk cookbook from 1930, Pet Recipes, (it’s part of MSU’s fascinating Little Cookbooks collection) but found no corresponding recipe in it.
I realize that I could just boil it to the appropriate temperature and disregard the time, but that assumes I’m reading the recipe correctly and not misunderstanding terms that may have changed over half a century or so.