Caramels

1/4 butter

3/4 cup Karo light syrup

1 pint heavy whipping cream

2 cups sugar

Grease glass 8x8 or 9x9 pan with butter.  Mix together all ingredients in a large heavy pot.  Use Candy thermometer, mix using a back and forth motion on medium high heat until it reaches 240 degrees.  Pour into glass pan and let cool thoroughly.  Cut into small squares.  I use was paper cut into strips and then roll the caramels up, then twist the ends.

Almond Roca

1 lb German chocolate (4 bars) - grated

9 oz whole almonds - grated

2 cups sugar

1 lb butter (do not use margarine)

Using a food processor, grate chocolate and set aside, grate almonds and set aside. Use a cookie sheet, layer half of grated almonds, then half of grated chocolate. In a good size cooking pot, melt butter and sugar. Bring to boil over medium high heat. Cook till it reaches 300 degrees on a candy thermometer. Immediately pour over chocolate on cookie sheet, lightly spread it out if necessary. Then sprinkle remaining chocolate over mixture and then the almonds. Let cool at room temperature over night. Break into pieces.