How sweet it is!

Christmas candy contest results

Homemade candy has been a holiday tradition for hundreds of years. Readers submitted almost 300 candy entries of their family holiday favorites, making it a difficult decision narrowing down entries.

Ultimately, winners emerged as judges sampled from 14 different selections including a variety of caramels, fudge, toffee, hard candies and chewy favorites.

First place went to the winning combination of toasted nuts, toffee and chocolate in Linda Pittman’s Triple Nut Toffee. The Honey Caramels, submitted by Jerry Daugherty, were a close second place for their smooth luscious texture and Carol Walk’s Snickers Fudge placed third for its chocolate, peanut, caramel combo that tastes just like its namesake.

The five honorable mentions are: Chocolate Amaretto Snowballs, submitted by Nancy H. Peterson; Rock Candy, submitted by Diane Sherman; Pecan Espresso Bark, submitted by Barbara Wiesen; Nougat, submitted by Mary H. Hammann; and Maple Bacon Fudge, submitted by Dorothy Billington.

1st place
Triple Nut Toffee
2nd Place
Honey Caramels
3rd Place
Snickers Fudge


View all submissions below. There will be something to entice the sweet tooth in every family.

Recipe submissions

Carlene’s Peanut Brittle


2c. sugar
1/2c. water
1c. light corn syrup
tsp. of salt
2c. RAW peanuts
1tsp. vanilla
1 heaping tsp. baking soda


In Heavy sauce pan, boil sugar, water and syrup. Cook to 250 on candy thermometer
Take off heat. Add salt and raw peanuts. Stir
Return to heat. Boil till golden brown and nuts smell done.
Take off heat. add vanilla and baking soda Stir. It will get foamy.
Pour out on 2 buttered cookie sheets. Cool and break into pieces

Deb Rodgers
Corn Belt Energy Corporation

They say never double a candy recipe, But I do make it using a 1lb bag of raw peanuts, using
3/4c. water
1 1/2c. syrup
1 T. vanilla
1 T. baking soda
1 1/2t. salt