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3 cups sugar

3 cups evaporated milk

1/2 cup chopped walnuts

Put 1 cup sugar in heavy skillet and place over low heat. Stir constantly until sugar caramelizes and turns light brown, about 3 to 4 minutes. Add 1 cup evaporated milk. Sugar will harden into a lump; stir and cook util smooth and free from lumps, about 4 to 5 minutes. Slowly add 1 more cup sugar, then 1 cup evaporated milk. Sugar will harden again; cook and stir until smooth and lump-free. Repeat with remaining 1 cup sugar and milk. Stir continuously until mixture reaches firm-ball stage, 245 degrees (mixture forms a firm ball when dropped into cold water and won't flatten when removed). Remove from heat; add nuts and drop by teaspoonsful onto buttered cookie sheet. Allow to harden for about 1 hour before storing. Store in covered container. Makes about 2 pounds of candy. Note: This candy gets its name from the patience required to cook and stir after each addition. Stella Hunter made this candy every Christmas.