San Diego County Fair to Host New Karo Syrup “Sweet-Treats for Sweet-Hearts” Contest

Do you like to show people you care about them with something home-made and delicious? The new 2013 Karo “Sweet-Treats for Sweet-Hearts” Contest at the San Diego County Fair is for anyone who has ever made something special for someone special. The first day of school, a team's accomplishment, a great report card, an anniversary, birthday or graduation: there are few better ways to say "you are sweet" than with a home-made treat. The contest will be judged on Saturday, June 29 at 1 pm in the Home & Hobby Building at the fairgrounds. Entering this contest will earn you a free ticket into the fair!

Karo Syrup can make any treat sweet and delicious. This special contest will reward participants with the tastiest, most creative and eye-catching entries.

Prizes are $125, $50 and $25 for the Top Sweet-Treats (1st Category). An extra $100 cash prize (2nd Category) is for the Best Bite-Size Treats! Plus, the contest will recognize a new contest entrant with a special award!

Recipes in both categories will be judged on taste (30%), creative use of Karo (30%), presentation (30%), and ease of preparation (10%). Contestants of all ages are welcome.

For contest details and complete entry guidelines, contact the San Diego County Fair entry office at 858-792-4207 or visit the contest section of www.sdfair.com.   

Try these Chocolate Surprise Cupcakes and let this delectable treat inspire your own!

Chocolate Surprise Cupcakes

1 box (18.25 ounces) devil's food chocolate cake mix

1 cup (8 ounces) sour cream

3/4 cup Mazola® Vegetable Plus! Oil

3 eggs

1/3 cup water

1/4 cup Karo® Light OR Dark Corn Syrup

1 teaspoon Spice Islands® Pure Vanilla Extract

24 dark OR milk chocolate kisses, unwrapped

Chocolate Buttercream Frosting:

 1/2 cup butter OR margarine, softened

1/4 cup cocoa powder

2 tablespoons Karo® Light Corn Syrup

2 teaspoons Spice Islands® Pure Vanilla Extract

3 cups powdered sugar

2 to 4 tablespoons milk

Preheat oven to 350 degrees F. Line 24 (2-1/2 inch) muffin cups with paper baking cups. Beat cake mix, sour cream, oil, eggs, water, corn syrup and vanilla in a large mixing bowl with electric mixer for 2 minutes. Portion batter evenly into lined muffin cups. Place a chocolate kiss in center of each filled cup, pressing down lightly (top of kiss will still be visible). Muffin cups will be full. Bake 18 to 24 minutes or until top springs back when touched lightly. Cool in pans 5 to 10 minutes. Remove to wire racks to cool completely and the frost. For Chocolate Buttercream Frosting: Beat butter, cocoa powder, corn syrup, vanilla and salt together until creamy. Mix in powdered sugar. Add milk, one tablespoon at a time until spreadable consistency is reached.