2015 Recipe Contest Submissions

No-fail Carmels


1 cup butter (2 sticks, I use salted butter)
2 1/4 cups packed light brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla extract


Over medium heat, in a heavy saucepan, melt the butter. Add the brown sugar, stir well. Add the corn syrup, stir well. Pour the sweetened condensed milk in slowly. Product will start bubbling, attach candy thermometer, keep stirring until thermometer reads 245°
Take off the stove, stir in vanilla, & pour into a butter greased 9×13 pan.
You can cool in the fridge, makes cutting a little smoother. Cut wax paper rectangles, and I cut my caramels one row at a time, using a heavy, solid metal spatula. Wrap each caramel square individually.
These store great in a gallon zip lock freezer bag, and placed in freezer. You can make ahead, pull them out to add to a Christmas cookie platter.

Sherri Tammen

My mother in law has made these for our family every Christmas for 20 years. After I asked her for the recipe, I find them so easy to make, and my friends, family & co-workers all rave over them! I usually make them from Halloween through Valentines Day.