2015 Recipe Contest Submissions



2 cups sugar
1 cup white corn syrup
1 pint whipping cream
1/2 cup butter
pinch of salt
1 1/2 tsp. vanilla


Mix sugar, syrup, salt, and half of the cream. Cook until slightly brown (soft ball stage 240 degrees). Slowly add remaining cream. Cook until light brown again. Remove from the heat and add butter. When melted, return to the heat and cook until 248 degrees or as hard as you want them when tested in cold water. Add vanilla and pour in a buttered 7 x 11 inch pain. When cool, cut into squares and wrap in waxed paper. Makes 4 – 5 pounds.

Darla Anderson

When I think of the Holidays and candy, I always think of carmels. Not only are they good, but it is a tradition. My Grandma Bates passed this recipe on to my mother, Alice Hutchinson who passed it on to me! It’s just not the holidays without carmels! They are yummy!!