2015 Recipe Contest Submissions

Best Ever Caramels


2 cups white sugar
1 cup brown sugar – packed
1 cup Kayro light corn syrup
1 cup heavy whipping cream
1 cup whole milk
1 cup butter (NOT MARGARINE)
1 1/2 tablespoons vanilla


Butter the bottom and sides of an 8x8x2 glass pan. Set aside.

In a heavy pan, I use an old pressure cooker pan – combine all ingredients (EXCEPT) vanilla; stir well.

Cook slowly; stirring occasionally. Continue until candy thermometer reaches 248 degrees, firm ball stage.

Remove from heat, carefully add vanilla and stir well. Pour into buttered pan.

Cool completely, uncovered.

When firm, cut into squares to desired size. Wrap each square in waxed paper, twisting ends to keep caramels fresh. Best if stored in air tight container.

**If desired, add 1/2 cup of chopped pecans with the vanilla

Tamara List

The recipe has been a favorite in our family for over 35 years. A dear friend shared this recipe with me that her Grandmother always made for her family and friends. One taste and I knew it would be a go to recipe for years to come. These caramels will melt in your mouth and anyone fortunate enough to receive these as a gift will hope that they will always be remembered when you make another batch for sharing!