Caramels

2 cups sugar
1 can sweetened condensed milk
1/2 lb butter
1 TBSP vanilla
1 1/2 cup light Karo syrup
2 cups pecans

Combine all ingredients except vanilla and pecans. Stir over med/low heat until dissolved well. Bring to a boil, still at med/low heat stirring constantly until mixture reaches 235 degrees or forms a firm ball in ice water. Remove immediately from the heat.  Add vanilla and nuts. Stir to blend well. Pour into a buttered jelly roll pan. Cool for 20-30 minutes  cut into bite size pieces and wrap with wax paper squares 3 1/2x 3 1/2.

Divinity

2 cups sugar
2 egg whites
1/2 cup white corn syrup
1/2 cup water
1 tsp vanilla
1/2 cup chopped nuts

Mix sugar, syrup and water. When mixture reaches semi firm ball (400 degrees) pour 1/4 of it slowly over beaten egg whites and beat. Cook rest of mixture until almost brittle. Pour slowly over egg whites and beat constantly. Continue to beat until it loses its glossiness and becomes dull. Add 1 tsp vanilla and 1/2 cup chopped nuts (optional). Drop from a teaspoon on parchment paper until cool. Store in air tight container. If desired, use 4 drops peppermint instead of vanilla.