Toffee-Caramel Sauce

This recipe comes (with some changes) from food.com. Thanks to ElaineM. I made this sauce for an apple cake. It's really good!

1/2 c butter
1/2 c brown sugar, packed
1/4 c white granulated sugar
1-1/2 T water
pinch of salt
1/2 c evaporated milk
2 t vanilla extract

Heat the butter, sugars, water, and salt in a pan over medium heat. Stir constantly, and after it begins to boil, cook for another 3 - 5 minutes. The longer it cooks, the thicker the sauce. Remove the pan from the heat, and stir in the milk and vanilla. The sauce will thicken as it cools.

Date No-Bake Cookies

2 c graham cracker crumbs
2-1/2 c small marshmallows
1 c chopped dates
1/2 c chopped nuts
1 can Eagle brand condensed milk

Mix well and form into small balls and roll in Angel flake coconut.

Toffee

Norma Dobler

1 c butter
1 c sugar
3 T water

Boil rapidly 10 minutes on high.

Add 1 t vanilla. Pour into two 9-inch pie pans. As soon as slightly set on surface, place 1-1/2 Hershey bars on each. Spread to cover surface, cool, and break into pieces. ou can spread surface with chopped nuts.

Note: This recipe was from my mother's best friend, Norma Dobler. This was always a Christmas treat, and we often received a box of toffee from the Doblers.

Peanut Brittle

2 c sugar
1 c light corn syrup
1 lb unroasted peanuts
1 t vanilla
1 t water
1 t soda
1/4 t salt

Combine sugar and syrup in heavy skillet, stir until sugar dissolves. Heat slowly to boiling, stiring constantly. Cook to hard crack stage (290°F). Add peanuts and continue cooking until peanuts are a light tan color, stirring constantly - about 10 minutes. Remove from heat, add vanilla, water, and soda. Stir slightly. Pour into well-greased pan or platter.

Chocolate Chip Fudge

4 c sugar
1/2 lb butter
1 large can evaporated milk
1/8 t salt
14 oz chocolate chips
1 pint marshmallow creme
1 t vanilla

Cook to a soft but firm ball, stirring most of the time. When it has reached the right consistenc, add the chocolate chips and the marshmallow creme. Beat until cool, and add the vanilla. Optionally add nuts, raisins, coconut, or peanut butter.

Divinity Fudge

2-1/2 c sugar
1/2 c corn syrup
2 egg whites
1/2 c water
1 t vanilla
3/4 c chopped walnuts

Cook sugar, syrup, and water until it spins a thread. Slowly pour 1/2 mixture on egg whites which have been beaten stiff. Cook other half until it will form a hard ball in cold water. Add this to other half of mixture. Beat until creamy. Add vanilla and nuts and stir in thoroughly.

Caramels

2 c sugar
1-1/2 corn syrup
1 c butter
2 c cream or evaporated milk
2 t vanilla
1 c nuts

Put sugar, syrup, and butter and 1 c cream on stove, stirring constantly. When it boils stir in second cup of cream. Continue stirring. When it forms a brittle ball in water, take from stove and beat at once until thick. Add nuts and vanilla, and pour into greased pan. When solid turn out of pan and cut with a sawing motion.

For chocolate caramels add 2 squares chocolate at the first.