English Toffee

 2 1/2 cups sugar

1/2 cup water

1/4 cup white corn syrup

1 lb. butter (not margarine)

1 lb. pecans or walnuts

2 lbs. milk chocolate

Chop nuts and spread on 2 buttered cookie sheets.

Cook sugar, water, syrup and butter to 282-285 degrees.  Do not stir.  Pour over nuts.  Do not scrap the pan.

Melt one pound of chocolate.  Pour over top of syrup.  Sprinkle very finely chopped nuts on top of chocolate before it sets up.  When cool, turn to other side.  Repeat chocolate and nuts on other side.

Caramels

1 cup sugar
1 cup brown sugar
2 cups light Karo syrup
1 stick butter
1 12-oz can evaporated milk
1 tsp. vanilla
1 cup chopped walnuts

Bring sugar, Karo syrup and butter to a boil in a large, heavy saucepan. Stirring continually stir in milk and let simmer until mixture comes to medium ball stage (*approx. 240° - check at 225°). The color will begin to turn a caramel color as it cooks.

Remove from heat and add vanilla and walnuts. Mix thoroughly.

Grease the bottom and sides of a 9x13 pan. Pour caramels and spread evenly. Let cool.

Cut caramels to candy bit-size pieces and wrap individually in wax paper.

*If you don’t have a candy thermometer, use the cold water method: Put an ice cube in a glass of water and drop some of the candy into the glass. Mold it with your fingers and if it makes a medium firm (not hard!) ball, it’s done.