My mom (and now I) have made this (with walnuts) all of my life around the holidays, and this is the name she knows it by (it has others). Curious...is there a real Aunt Sue and where does she (and you) come from. I grew up in central Illinois. Everyone who tries it loves it and you would not believe it from the simple ingredients. Sonetimes simple is best! :)

My grandmother Ruby Cox Nolin was from a farm between Milford and Hoopeston Il. and tought the recipe to my father who tought it to me. He states that this came off of the 1912 Kayro Syrup label and we always refer to it as 6 lb loaf. We also always make it with walnuts. There is nothing on earth that tastes like this.

My mom always made this for Christmas also. This is the same recipe she used. I'm having trouble figuring out the total canned milk needed. Is a 12 ounce and 5 ounce can(s) correct? Thanks!

Just made it. Looking good. In Watseka. My aunt used to make it at Christmas.

Grew up in Danville, Illinois. Six pound loaf is THE candy we made every Christmas since I was a child. I'll be making it with my granddaughter this year. I prefer pecans.

My grandmother from Danville, IL Beulah. Used to make this all the time, it even sent it to us in Florida. We use walnuts and cherries. Love it!

As in Beulah and Wayne?

My grandmother lived in Danville, IL. Jer name was Beulah. lived in King St. I remember this candy from childhood.

I have the recipe from my grandmother who lived in Masontown, PA. She cut it out of a magazine called the "HouseHold SearchLight" It was first published in 1931. I can attache a picture of it if you would like. We have made this since I was a child, only at Christmas. Now my daughter, her daughters, are making it with their families. It is a tradition. It is called Candy Loaf. The ingredients are: 3 pints of cane sugar, 1 pint of can milk, 1/2 pint of Karo syrup. Stir until mixed. Cook at medium low heat (do not stir) until it reaches softball. Remove from heat, when cool, add 1 tsp of vanilla. After it has cooled some mix it with an electric mixer until it won't mix anymore. THEN HAND STIR and let it drop off the spoon (this cools it more) until is has set. Then divide it into 3 portion onto buttered dinner plates. Make a well in each portion, add cocoa to the first one, ground pecans to the 2nd one , and red food coloring to the 3rd one. Knead each one until it is smooth and creamy. Place the first layer in a dish about 10"x 11" smoothing it out until it reaches all the sides. Add the 2nd layer on the 1st one, finally adding the 3rd layer or the red one on top. Then place a whole pecan in rows until the top is covered. I usually get about 72 - 80 pieces. When it has set overnight I then slice each row across and down. ENJOY!

This is very similar to our family recipe! We add 1/2 pound maraschino cherries, 1/2 pound walnuts, and 1/2 pound coconut. The cherries cook in the syrup. Flavour improves with age... Making this in British Columbia, Canada today. Came from my mom, from Alberta.

This recipe came from my grandma who lived in Clinton, Indiana. Prefer pecans and make it both in logs to slice and small round balls. Love it!

My mom started making this in the sixties. We call it Six Pound Candy. She always made it at Christmas and taught me. It was on a worn and stained recipe card. You have to have strong arms for beating it! My nephew makes it now. The flavor is amazing, nothing like it. We're from Denver, Colorado. I'm amazed to find it again!