ENGLISH TOFFEE

2 cubes butter (not margarine)
1 cup sugar
3 TBSP water
Combine ingredients in a heavy sauce pan or skillet. Leave on low heat until all the sugar is dissolved. Turn to high heat and stir with a wooden spoon, in one direction only, until mixture pulls away from the side of the pan, begins to turn brown, and begins to smoke. Pour on buttered cookie sheet. Let set a few minutes, then sprinkle on chocolate chips, let melt and spead. Sprinkle chopped walnuts or almonds.
*Leave temp on HIGH until is smokes or the butter will separate out.

CARAMELS

1 cup white sugar
1 cup brown sugar
1/2 lb butter (1 cup)
1 cup Karo syrup
1 cup cream
2 tsp vanilla
1/2 cup nuts (optional)

Mix sugar, butter, syrp, and cream. Cook until firm ball stage (240*F) stirring all the time. Add vanilla and nuts. Pour onto large buttered pan while still warm. Wrap in clephane. Temp on my thermometer is almost 200*.