1 1/3 cups sweetened condensed milk
1 1/3 cups brown sugar, packed
1 1/3 cups granulated sugar
1 1/3 cups light corn syrup
1 1/3 cups butter or margarine

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine all ingredients in large heavy saucepan. Cook, stirring occasionally, to between soft ball and firm ball stage (approximately 250*F / 120*C).
3. Pour into prepared pan and set aside to cool at room temperature.
4. Remove candy from pan and peel away waxed paper or foil and cut into squares. Wrap pieces individually in waxed paper or plastic wrap.

Makes about 4 pounds.

Variation: Layer toasted chopped nuts on bottom of pan and pour caramel mixture over.

1 cup butter

1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 (2-ounce) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bar
1 teaspoon vanilla extract

1. Line 8-inch-square baking pan with foil; grease.
2. Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245° F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
3. Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

Makes 64 pieces.

Note: If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200°F oven for about 5 minutes.

3 cups heavy cream
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

1. Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low.
2. In a heavy saucepan, combine sugar, syrup and salt. Cook over medium heat to boiling, stirring constantly with a wooden spoon. Boil for 1 minute; reduce heat. Slowly add cream mixture, about 1/2 cup at a time, stirring for 5 minutes after each addition to cook thoroughly. Heat to a temperature of 242°F.
3. Remove from heat and stir in walnuts and vanilla. Pour into greased 13 x 9 x 2-inch pan and allow to set before cutting into squares.
4. Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.

Makes 48 pieces.

3 cups granulated sugar
1/4 pound milk chocolate candy bar
1 cup butter
1 cup sweetened condensed milk
1 cup dark corn syrup
1 teaspoon vanilla extract

1. In a 3 quart heavy saucepan combine sugar, chocolate candy bar, butter, sweetened condensed milk, dark corn syrup and vanilla. Stir until well mixed and cook over medium-low heat until a sample forms a hard ball when dropped in cold water.
2. Spread in a greased jelly roll pan and cut into squares when cool.

Makes 24 candies.

Milky caramels with the taste of honey are a special treat. Filled with nuts and scented with vanilla, they tempt the tastebuds in a most delicious way.

2 cups honey
1 cup evaporated milk
1 cup chopped nuts
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt

1. Butter an 8 x 8 x 2-inch pan; set aside.
2. Mix honey and evaporated milk in a heavy saucepan; cook over medium heat to the firm-ball stage (see note).
3. Remove from heat and stir in nuts, butter, vanilla and salt. Pour into prepared pan. Let cool before cutting into squares.

Makes 16 pieces.

Note: 'Firm-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a firm ball that can be flattened a little. On a candy thermometer, the firm-ball stage is between 242° and 248°F.

1 cup butter
2 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon anise extract
1/2 teaspoon red food coloring

1. In a saucepan, melt butter and stir in sugar, sweetened condensed milk, light corn syrup, and salt. Mix well and cook to 244*F, the firm-ball stage. This will take about 15 to 20 minutes.
2. Remove from the heat and stir in anise extract and red food coloring. Quickly pour the candy, without scraping, into the foil-lined 13 x 9-inch pan with foil extending over the sides.
3. Allow to stand for several hours, or until set.
4. Lift the candy from the pan using the foil; peel off the foil and cut the candy with a buttered knife into 1-inch squares; wrap in wax paper.

Makes 48 pieces.

1 cup butter
1 cup granulated sugar
1 cup light corn syrup
1 cup heavy cream
1 tablespoon vanilla extract
3 1/2 cups nuts, chopped (16-ounces)

1. Line a 13 x 9-inch pan with aluminum foil. For thicker candy use a 9-inch square pan.
2. In a heavy saucepan, melt butter. Add sugar, light corn syrup, and cream. Mix well and bring to a boil.
3. Reduce heat, cook, and stir until 250*F on a candy thermometer (about 20 minutes).
4. Add vanilla, and stir in nuts.
5. Immediately pour into the prepared pan.
6. When cool, use a buttered knife to cut into 1-inch squares. Wrap each square in plastic wrap to store.

Makes 16 pieces.

4 1/4 cups granulated sugar
6 cups (3 pints) light cream or half-and-half, divided use
2 1/4 cups light corn syrup
2 teaspoons vanilla extract
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
2. Combine sugar and 2 cups (1 pint) of the cream in a large, heavy cooking pot and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.
3. Add the corn syrup and cook to the soft ball stage (240*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water.
4. Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again.
5. Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. (Each cooking stage takes about 20 to 25 minutes and can burn easily, so keep stirring).
6. Remove from heat and add the vanilla and pecans. Pour into prepared pan. Cool completely. Invert pan; peel off waxed paper and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.

Makes about 9 dozen pieces.

Caramel Fudge Recipe

3 cups sugar
1 cup cream
1/4 cup butter
2 tablespoons white corn syrup
1/8 teaspoon salt

In a heavy pan, lightly brown just 1 cup of the sugar.
Very slowly, add in the cream and the remainder of the sugar.
Add butter, corn syrup & salt.
Cook until the mixture reaches 230 degrees Fahrenheit (or 110 degrees Celsius).
(If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.)
Remove the mixture from the heat and beat until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
Pour into a greased square pan (approximately 8in/ 18cm).
Allow mixture to stand until cool and hard.
Turn fudge out of the pan and onto a cutting board.
Cut the delicious caramel fudge into squares and start eating!