Christmas Carmels

2 cups sugar
1 cup butter
1 tsp vanilla
1 cup white Karo syrup
1 large can evaporated milk
1 cup pecan pieces

In 3 qt. saucepan, put first 3 ingredients, sugar, butter and vanilla, stirring constantly with wooden spoon until it boils. Add milk very slowly so boiling doesn't stop. Cook and stir, test in cold water to soft ball stage, about 235 degrees. Remove from heat and add vanilla, and nuts. Pour into buttered pan (not margarine) 9x13 or smaller. Cool, remove, cut in squares, wrap in wax paper.

Source: Jolinda McCook

Never-Fail Toffee

In a COLD electric skillet:

1 lb butter (Do Not use margarine) cut in pieces
2 cups sugar
2 Tbs Karo Syrup (white or dark)
1/4 ts salt

Plug in skillet 400 degrees. Add 6 Tbs hot tap water. Stir with wooden spoon until color of deep tan, about 10 minutes. Candy should follow spoon as you stir and be very thick. Cold water test must form a hard ball. Pour into large sheet pan, sprinkle with 12 oz package of chocolate chips, spread as they melt until entire surface is covered with chocolate. Sprinkle nuts on top of chocolate (I like pecans or almonds chopped very fine)

Source: My mom :)