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.
Fannie Mae Fudge
1 cup whole milk
1/2 pound butter
4 cups sugar
25 large marshmallows
2 oz. unsweetened chocolate
2 8 oz. Hershey Bars
1 large package chocolate chips ( approximately 2 cups)
Chopped Walnuts (optional)
Heat milk, butter, and sugar together until dissolved. Add marshmallows and bring to a boil over medium heat. Remove from heat and add chocolates. Add nuts, if desired. Beat until smooth. Pour in a buttered jelly roll pan or a jelly roll pan lined with parchment paper. Cool.
Menard Electric Cooperative
This is my favorite fudge recipe because it is so easy to make. You don’t need a candy thermometer, and it makes a large batch. I have used it in many Christmas candy tins. One of my managers at work gave me the recipe. The blend of the three chocolates is delicious.