The candy recipes we used. :) The caramel recipe is from Jessica, and the fudge recipe is from becca.
Caramels (as we made them) from The Wycliffe International Cookbook:
Combine and cook to firm ball stage (244 F):
-1 c. butter
-2 1/4 c. packed brown sugar
-1 1/4 c. sweetened condensed milk, cream or milk
-1 c. light corn syrup
Remove from heat, and immediately stir in:
-1 t. vanilla
-1 t. finely shredded orange peel.
Quickly pour caramel mixture into buttered, foil-lined 9x9 pan. When firm use foil to lift out of pan. Use buttered knife (or kitchen shears) to cut candy into 1-inch squares.
3 cups sugar
3/4 cups butter
2/3 cup evaporated milk
12 oz semi-sweet baking chocolate (you can use 1/2 semi-sweet and 1/2 dark or bittersweet chocolate for a more chocolatey taste)
1 jar (7 oz) marshmallow creme
1 tsp vanilla (sometimes I add more--also, other flavors could be used too)
1 cup chopped walnuts (if you like nutty fudge)
Heat sugar, butter and milk to rolling boil over medium heat (234F on thermometer). Remove from heat and stir in chocolate and marshmallow creme until melted. Stir in vanilla and nuts. Pour into greased 9x13 pan and allow to cool.