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.
View all submissions below. There will be something to entice the sweet tooth in every family.
1/2 lb. margarine, softened
1/3 lb. Honeymaid graham crackers, crushed into fine crumbs
1 lb. box powered sugar
12 oz. jar crunchy peanut butter
Small can flecked coconut
1 cup finely chopped pecans
Dip: 1/8 lb. paraffin wax & 6 oz. pkg. semi-sweet chocolate chips
Mix all ingredients together in large mixing bowl kneading like dough.
Form into small balls.
Melt paraffin & chocolate together over hot water. When completely cooled, dip ball in mixture with a teaspoon and put on wax paper. Pack in tightly covered container.
Clinton County Electric Cooperative, Inc.
This recipe is dear to my heart because of a special, wonderful lady, and thet are delicious!