Gold Brick Candy

1 pan servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
Easter is a time for many things, but for some it’s all about the candy. One of the most popular Easter candies is the Gold Brick. For those who can’t find them, or want them year-round, this recipe is a handy fill-in with chocolate chips, marshmallow creme, and crunchy nuts.

Ingredients

  • 4 1/2 cup sugar
  • 1 large can pet milk (12 oz evaporated milk)
  • 1 large jar marshmallow creme (7 oz)
  • 1/2 pound butter or margarine
  • 1 tbsp vanilla extract
  • 1 cup or more of nuts (pecans or walnuts, chopped)
  • 3 packages chocolate chips (6 oz each, semi-sweet)

Step-by-Step Instructions

  1. Butter a 9x13 inch pan and set aside.
  2. Combine sugar and evaporated milk in a heavy bottomed pot, bringing to a rolling boil over medium-high heat. Boil for exactly 9 minutes, stirring constantly to prevent scorching. The mixture should reach soft-ball stage (235-240°F on a candy thermometer).
  3. Remove from heat and immediately add chocolate chips, marshmallow creme, and butter. Beat together vigorously until chocolate is completely melted and mixture is smooth and well combined.
  4. Stir in the chopped nuts and vanilla extract until evenly distributed.
  5. Pour into the buttered pan and spread evenly. Place in the freezer for 1 hour until firm.
  6. Cut into 1-2 inch squares and return to freezer for storage. Store in an airtight container in the freezer.

Common Problems and Solutions

Q: Why did my candy turn out grainy?

A: The sugar mixture needs to reach exactly soft-ball stage (235-240°F) and be stirred constantly while boiling. If it's undercooked or overcooked, or if sugar crystals form on the sides of the pan, the texture can become grainy. Use a candy thermometer for best results.

Q: Can I make this without a candy thermometer?

A: Yes, but it's trickier. After 9 minutes of boiling, drop a small amount of the mixture into cold water. It should form a soft ball that flattens when removed. However, a candy thermometer ($10-15) makes this much more reliable.

Q: Why is my candy too soft or won't set up?

A: The sugar mixture likely didn't boil long enough or didn't reach soft-ball stage. Make sure you have a true rolling boil (large bubbles that don't stop when stirred) and time it for the full 9 minutes. The freezer will firm it up, but it needs to be at the right consistency first.

Tips and Techniques

Use a heavy-bottomed pot to prevent scorching, and stir constantly during the 9-minute boil. Have all your ingredients measured and ready before you start, because once you remove the pot from heat, you need to work quickly to add everything while the mixture is still hot. A candy thermometer takes the guesswork out of reaching soft-ball stage.

Ingredient Substitutions

  • pecans or walnuts: peanuts, cashews, or almonds
  • semi-sweet chocolate chips: milk chocolate chips or dark chocolate chips
  • butter: margarine

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • candy thermometer
  • wooden spoon or heat-resistant silicone spatula
  • 9x13 inch baking pan

Historical Context

Gold Brick candy has been an Easter basket staple in Louisiana since the mid-20th century. While the commercial version is harder to find these days, homemade versions like this one keep the tradition alive, often made in large batches for Easter gatherings and church functions.