White Fruited Fudge And Chocolate Nut Caramels
Source: Workbasket Recipes: Today's issue is December, 1971 and features "Christmas Goodies"

FUDGE
2 c sugar
1 c light cream
1/4 c butter
1/4 c light corn syrup
1/2 tsp salt
1 c miniature marshmallows
1 tsp vanilla
1/2 c pecan halves
1/3 c chopped red candied cherries
1/3 c chopped green candied cheries

CARAMELS
2 c sugar
1/2 tsp salt
1 c light cream
1 c butter
1/2 c light corn syrup
2 squares (2 oz) unsweetened chocolate
1 tsp vanilla
1 c pecan halves (up to 1-1/2)

Combine sugar, cream, butter, syrup and salt in large, heavy saucepan. Bring to gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally until mixture reaches soft-ball stage, 238-240 degrees. Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and fruit. Stir until candy starts to set. Pour into buttered 8 inch square pan; cool. Makes 25 to 36 pieces.

CARAMELS: Combine sugar, salt, cream, butter, syrup and chocolate in large heavy saucepan. Bring to gentle boil over low heat. Cook, stirring frequently, until syrup reaches firm ball stage, 248 degrees. Remove from heat; cool 5 minutes. Stir in vanilla and pecan halves. Pour into buttered 8 inch square pan; cool. Cut into 1 inch squares; wrap in waxed paper. Makes 64.

Chocolate-Glazed Caramels
Yield: 32 Servings
From McCalls Cookery No. 13.
(In this recipe you can use White Chocolate instead of the common dark chocolate for the caramels)

1 c granulated sugar
1/2 c light-brown sugar; packed
1/2 c light corn syrup
1/2 c heavy cream
1 c milk
1/4 c butter or margarine
2 tsp vanilla extract
1 1/2 c chopped pecans; coarsely chopped (6 oz can)
1/2 bar german sweet chocolate; (4 oz size)
walnut halves; optional

Line a 9x5x3" loaf pan with foil. Lightly butter foil. In a heavy, 2 1/2-qt saucepan, combined granulated & brown sugars, corn syrup, cream, milk & butter. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Over medium heat, cook, stirring occasionally, to 240 to 245F on candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. Remove from heat; stir in vanilla and nuts. Turn into prepared pan; let cool. Melt chocolate in double-boiler top, over hot, not boiling, water. Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desired, decorate each piece with a walnut half.