English Toffee

2 1/2 cups sugar
1/4 cup dark corn syrup
1/2 cup water
1 pound butter
Directions: Melt butter and add other ingredients. Bring to hard crack. Pour onto buttered cookie sheet (about 1/2" thick). Top with chocolate and nuts.

Caramels

4 cups sugar
1/2 pound butter
1 1/2 cups corn syrup
2 cans evaporated milk
Directions:
melt butter, add corn syrup then sugar. Cook until it comes to a rolling boil. Add milk a little at a time while continuing to boil. Cook to firm-ball stage (220 degrees) stirring constantly.  Use a long-handled wooden spoon to stir. Wipe sides of pan with a wet pastry brush while cooking. Pour into buttered trays. Cut when cool.

French Silk Pie

Crust
3 egg whites, beaten stiff
1 cup sugar
1/2 teaspoon baking powder
1 cup pecans, chopped
11 graham crackers, crushed (3/4 cup)
Directions: Beat egg whites until stiff. Add sugar, gradually, beating constantly until VERY STIFF. Beat in baking powder. Add pecans and graham cracker crumbs, blending well.
Spread into a buttered 9 inch pie dish. Bake at 350 degrees for 20-25 minutes.
Filling
1 stick (1/2 cup) butter
3/4 cup sugar
1 teaspoon vanilla
1 square (1 oz.) unsweetened chocolate, melted
2 eggs
Cream butter and sugar until fluffy. Add vanilla and melted chocolate, blending well. Add 1 egg and beat 5 minutes at high speed. Add filling into cooled pie crust. Refrigerate until completely chilled. Serve with sweetened whipped cream.