Chocolate Pecan Pralines

1 cup sugar
1 cup brown sugar
½ cup cream
1 Tbsp. butter
1 cup coarsely chopped pecans
2 squares unsweetened baking chocolate. broken
1 tsp. vanilla

Place wax paper on 2 cookie sheets. In pan stir together both sugars, cream and salt. Cook over medium heat, stirring constantly to 228°F. Remove from heat; add butter, pecans and chocolate pieces. Return to heat; cook, stirring constantly to 234°F soft ball. Remove from heat and stir in vanilla. Beat 10-15 seconds until slightly thickened. Quickly drop mixture by large spoonfuls onto prepared cookie sheets. Cool until set. Store tightly covered in a cool dry place. Makes about 2 dozen pieces.

Caramel Apples

1 cup sugar
½ cup corn syrup
15 oz. canned milk
1 tsp. vanilla
6-8 medium apples (washed and dried)
Popsicle sticks (Place 1 in center of each apple)

Combine 1st 3 ingredients. Cook slowly to firm ball stage, about 30 minutes. Remove from heat; add vanilla. Dip apples. Place on well-buttered and sugared wax paper in fridge to set.