Fudgy Bottom Raspberry Lovers Pie and Sea Salt Caramels Win Blue Ribbons in New Contest at Fair

Winners of the new Karo "Sweet-Treats for Sweet-Hearts" Contest at the San Diego County Fair are Alberta Dunbar, Nancy Flint, Patricia Lapiezo and John Treantenou!

Alberta Dunbar won the blue ribbon and a $125 cash prize for her Fudgy Bottom Raspberry Lovers Pie. Nancy Flint won the Best Bite-Size Treat blue ribbon and a $100 cash prize for her Sea Salt Caramels.

Runner-up recipes were a Peanut Butterscotch Kiss Me Pie and a Heavenly Sweeter Then Sweet Baklava.

Check out the blue ribbon winning recipes below!

Karo “Sweet-Treats for Sweet-Hearts” Contest

Alberta Dunbar of San Diego, 1st Place

Fudgy Bottom Raspberry Lovers Pie

9-inch pie shell, baked and cooled

First Layer:

5 ounces cream cheese, softened

1/4 cup Karo Corn Syrup

1 teaspoon vanilla extract

5 ounces semisweet chocolate, melted and cooled

3/4 cup heavy cream, whipped

Second Layer:

1/4 cup Karo Corn Syrup

8 ounces cream cheese, softened

2 teaspoons raspberry extract

8 ounces white chocolate chips, melted and cooled

1 cup heavy cream, whipped

1 (12 ounce) package fresh raspberries

Topping:

1 (12 ounce) package fresh raspberries

1 cup raspberry jam (melted, strained and cooled)

2 1/2 cups heavy cream

1/3 cup powdered sugar, sifted

1 teaspoon vanilla extract

For Second Layer: In medium bowl, combine Karo corn syrup and cream cheese, mixing well until smooth. Add raspberry extract and blend well. Add cooled white chocolate chips, blending well. Fold in whipped cream. Then carefully fold in raspberries. Carefully spread over first layer. Chill until set, about 30 minutes.

For Topping: While pie set’s up, dip each raspberry in the cooled raspberry jam. Place on a cake round or paper plate and chill until set. Combine heavy cream, powdered sugar and vanilla extract in a medium bowl and beat on high with an electric mixer until stiff. Frost pie and reserve 2 1/2 cups for piping border around edge. Decorate pie with jam dipped raspberries, as desired. Yields: 8 servings

Karo “Sweet-Treats for Sweet-Hearts” Contest

Nancy Flint of San Diego, Best Bite-Size Treat

4 cups heavy cream

2 cups Karo Light Corn Syrup

4 cups sugar

3/4 cup unsalted butter, cubed

1 teaspoon vanilla extract

4-5 teaspoons sea salt, divided

Spray a 16x11-inch baking pan with vegetable oil spray. Line pan with parchment paper. Set aside. Put heavy cream, Karo corn syrup, sugar and butter in a large stock pot. Bring to boil over high heat, stir to melt butter, about 10 minutes. Cook over medium-high heat, stir often, until temperature reaches 248 degrees F. on a candy thermometer, about 20 to 30 minutes. Remove from heat and stir in vanilla and 2 teaspoons sea salt. Immediately pour into prepared pan, do not scrape the pot. Wait 5 minutes and then sprinkle top of caramel with remaining 2 to 3 teaspoons sea salt. Let stand, uncovered, at room temperature for 24 hours.  Cut into 1x1-inch squares. Yields: 150 caramels.