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.
Hyla’s Marshmallow Carmel Balls
1 Bag of Marshmallows
1 Can of Condensed Milk
1 Bag of Caramels – unwrap each one
1 TBS Amish Vanilla
1/2 Stick Real Butter
1 Box of Rice Krispies
Melt the butter, caramels, vanilla and condensed milk in a non-stick pan on low heat.
Take a fork and dip each marshmallow into the caramel mixture and then roll in the rice krispies.
Place on a cookie trap or non-stick surface until hardened.
Oh, are these ever wonderful!!!! You can also keep them in the refrigerator if you like them cold.
Cathy L Conder
Illinois Rural Electric Cooperative
This recipe came from my late Aunt Hyla and was always a favorite each holiday.
The memories or her will always be attached to this wonderful recipe and we enjoy
making these today for our family. My daughter loves to take them to the girls at
dance class as well and are they ever a big hit! Enjoy!!!!!