2015 Recipe Contest Submissions

Dad’s Caramels


1 c. unsalted butter
1 ¼ c. brown sugar (use fresh)
1 t. vanilla
1 c. light corn syrup
1 can (15 oz.) Eagle brand milk (do not use low-fat version)
Dash of salt


1. Place butter in large microwave-safe mixing bowl (2 ½ quart works well). Microwave 1 minute to melt.
2. Blend in brown sugar, syrup, Eagle brand and salt.
3. Cover with plastic wrap and microwave on High for 9 minutes (1000 watts)
4. Carefully remove wrap and stir well. Microwave uncovered on Roast power level (70) for 6 ½ minutes.
5. Mix in vanilla and pour into buttered 12×7 baking dish. Cool to room temperature.
6. Cut into 1” pieces and wrap in waxed paper.

Makes approximately 84 1″ pieces.

*Microwaves may vary in wattage, so cooking times may need to be adjusted.

1. Sea salt can be sprinkled on top while cooling.
2. Cut into ½” squares and dip in chocolate for covered caramels.
3. Can use caramel to make turtles.
4. Can add chopped walnuts.
5. Coconut Caramel Rolls: Mix sweetened condensed milk with flaked coconut (more coconut than milk) and let sit in fridge until slightly set up. Roll out caramel and spread coconut mixture on top. Roll up like a swiss roll with waxed paper and let sit in fridge until hard. Cut into ¼” thick sections and wrap in waxed paper.

Laura Becher

My Dad has been making homemade caramels and perfecting his caramel recipe for years, and we use it for all kinds of holiday treats, including turtles, coconut caramels and caramel cookies. It’s always been the hands-down favorite of our family and friends. It just doesn’t feel like Christmas without a few of Dad’s caramels!