2015 Recipe Contest Submissions

Everyone’s Favorite Soft Caramels


1 1/2 Cups Sugar
1 1/4 Cups white Karo Syrup
1 1/2 pints heavy cream
pinch of salt
1/2 tsp. vanilla
1 cup pecans


stir together sugar, syrup and 1/2 pint cream and cook to soft ball (234) stirring once or twice
Add 1/2 pint cream and and repeat above direction.
* Add 1/2 pint cream and cook to about 240. Remove from heat. (I remove from heat when mixture starts to separate when stirred.).
Stir in a pinch of salt, 1/2 tsp. vanilla and nuts
Pour into a well buttered square cake pan, cool, cut and wrap with waxed paper squares.
* If hard caramels are preferred cook until close to hard ball.
Since candy thermometers vary it takes a little more attention on the first batch.

Sandra Hurrelbrink

My grandmother & mother made these from an 1847 cook book. When my mom made them my dad would pass them out to friends, neighbors and strangers. It became a pleasure and an honor to receive one of Granny Verna’s caramels. I have carried on the tradition and everyone seems to look forward to having one or more. I usually make the caramels in late fall or early winter and they make very nice Christmas gifts