Dave - I don't cook often but when I do - I do it well!!! My sauce is very simple. And everyone that has ever tasted it says it is the best they had. I am not bragging here. The trick was passed down to me by my great grandmother. In the past, I used Tutta Rose Crushed Tomatoes with Basil. And did nothing more than add some salt, pepper, basil and meat. And still made a better sauce than anyone. Now, with using my own tomatoes, I used the same princeples. But since I couldn't can the tomatoes with basil, I added alot of basil. Some salt and Pepper. And added meat. I took a meatball recipe from the "Soprano's Cookbook" but used half ground beef and half pork for the meatballs. I swear by this. The meatballs are so much better. My mom does all beef. And her meatballs are so heavy. The ground pork lightens them up a bit and gives the sauce a better flavor. I also added a few links of browned italian sausage. So on that note - yes, I did cook for an army but I froze several quarts. And with fresh tomatoes, I don't think I could have made a better sauce. I am not sure how I can do this with less tomatoes, cook it for a few hours and still get the same flavor, but I am going to experiment this winter. I'll keep you posted!!!

Good luck Annie! We can't make it today due to the rain as I read that sugar draws moisture and that it's best to wait for a clear sunny day. I'll take pictures of when we do make it. If it turns out okay, I'll be making some for Christmas. I was thinking of four flavors, two fruit and two spice: cinnamon and peppermint for the spice; strawberry and orange for the fruit. Of course, if we go to the place that sells Lorann Flavoring Oils, I might try something different for the fruit flavors. Brad AKA Moonwolf

Catherine, each Christmas I make caramels, using the same recipe you did. Have done for years. I think you either cooked them to too high a heat or the humidity affected the candy making. Some years, no matter what I do, my caramels don't turn out exactly right. I have always thought humidity affected the product. I know that in the dry, high elevation mountain states, divinity is really affected by temperature/humidity. If anything, my caramels might be a bit too soft. Can you melt these rock hard candies and use for something else?

I used unsalted butter in my toffee as I have the last several years and it's turned out fine every time. I never buy salted butter any more and I make lots of candy every year! Sorry to hear about your toffee not turning out. I know how frustrating that can be!