Divinity

• 3 c. white sugar
• 2 egg whites, beaten
• 1 c. white corn syrup
• 1 tsp. vanilla
• 1/2 c. water

1. Boil sugar, corn syrup and water together slowly.
2. Wash down crystals from sides of pan with a pastry brush dipped in water.
3. Boil til syrup spins a long thread (12-15") when tested with a spoon (or until 245 degrees)
4. Pour slowly over beaten egg whites
5. Beat until mixture begins to thicken and loses its gloss.  
6. Add vanilla.
7. Drop by teaspoonfuls onto waxed paper.

Yield: 60 pieces or 2 lbs

Variations: nuts, cut candied cherries, candied pineapple

Toffee

1 lb. butter

3 c. sugar

1 c. roasted almonds

1 lb. dark sweet chocolate

1. Melt butter and add sugar. Boil slowly stirring constantly until it reaches 280 degrees.  (it will be golden brown.)
2. Spread on greased cookie sheet and cool.
3. Shave and melt chocolate in double boiler and allow to cool.
4. Before setting, spread half chocolate on top of toffee and sprinkle roasted almonds on chocolate.
5. Place in fridge to set.
6. After setting, turn over and pour remaining chocolate over top. sprinkle almonds on top.
7. Break into 1 1/2" pieces.

Caramels

The recipe card I found says it's from Aunt Marge.  Anyone want to help out with a story?  I'll work on that.
It does say the recipe can be doubled and is good for dipping in chocolates.  FYI :)

The Recipe:

• 1 c. sugar
• 1 c. cream
• 1/4 lb. butter
• 7/8 c. light Karo syrup
• 1 tsp. vanilla

1. Use all but 1/2 c butter and 1/2 c. cream and let boil 5 minutes.
2. Add remaining butter and cream, stirring constantly 8-12 min.
3. Add vanilla and nuts.