2015 Recipe Contest Submissions



1 stick margarine
2 cups white sugar
1 cup white syrup
1 pint (16 ounces) whipping cream
Vanilla to taste ( I use 3 teaspoons)
Chopped nuts, if desired ( I use 1 cup chopped walnuts).
Optional additions: Chocolate chips and Sea salt


Prepare pan ahead. Grease or use a non-sticking spray. Use a cookie sheet, that has sides, or a large cake pan. Sprinkle nuts on the pan if desired, or add them to the caramels after cooking is completed.
Melt margarine, add sugar and syrup. Heat and stir. Bring to a boil and cook for 8-10 minutes while stirring frequently.
Slowly pour in whipping cream.
Cook on Low to Medium heat stirring almost constantly, scraping the bottom of the pan. It burns easily!
Cook until candy temperature reaches 240 – 241 degrees.
Remove from heat, add vanilla.
Add nuts, if you want them mixed in.
Pour onto prepared pan. Cool. Cut into pieces and wrap in wax paper.

For Salted Chocolate Caramels : I have added dark chocolate chips onto the hot caramels. Spread them out on the caramels after they have melted then sprinkle with a small amount of sea salt.

Nancy Newell

In the late 1970’s I worked in a small hospital in central Illinois. A patient brought in these delicious caramels for the staff. She was kind enough to share her recipe with me. I have made them ever since. Usually at Christmas. I give them as gifts to family and friends; and have sold them at our church bazaar in the past. At home they may not make it to the wrapped stage, but eaten from the pan. They are delicious!