Caramel Candies

1/2 lb. butter (2 sticks)

2 cups sugar

2 cup Karo Lite (white)

1/4 teaspoon salt

1 12 oz. can evaporated milk

1 teaspoon vanilla

Mix butter, sugar, Karo, salt in a saucepan. Bring to a boil.

Add evaporated milk and bring to a boil slowly. Stir constantly for about 20 minutes, to the firm ball stage. Remove from heat and add vanilla. Pour into a 9 x 11 inch pan. Cool. Cut. Wrap into wax paper.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, from Christie Brown

English Toffee

3/4 cup brown sugar

1/2 cup butter 

1 cup chopped pecans, divided

1/4/ cup semisweet chocolate chips

Melt butter and sugar; bring to a boil.

Continue to boil for 7 minutes at medium heat

Butter 9X9 inch pan

Spread 1/2 cup pecans in the bottom of the pan.

Pour butter mixture over nuts.

Sprinkle chocolate chips and remaining pecans over the mixture.

Cut into bars before candy hardens.

Source: book Thymes Remembered by The Junior League of Tallahassee, Inc