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.

Toffee5---First-Place
1st place
Triple Nut Toffee
HoneyCaramel2
2nd Place
Honey Caramels
Snickers1
3rd Place
Snickers Fudge

 

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

Recipe submissions

Sweet and Saltines

Ingredients:

40 to 50 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz. semisweet chocolate chips

Directions:

1. Preheat the oven to 425F.
2. Line two sheet pans (with sides) with aluminum foil. Spray with cooking spray.
3. Arrange crackers with the salt side down on foil in a single layer.
4. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, just a few minutes. Watch carefully.
5. Remove from heat and pour evenly over the crackers.
6. Put the sheet pans in the oven and bake 5 minutes, just until bubbly, watching carefully. Remove from the oven.
7. Pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
8. Transfer the pans to the freezer for 15 to 20 minutes, or until completely cold and hardened.
9. Break the candy sheet into pieces. Store in an airtight container.


jean becherer
Monroe County Electric Co-Operative, Inc.

This recipe is from Home Cooking with Trisha Yearwood. We love it because we can make it quickly (about 35 minutes) and easily with just a few ingredients we typically have around the house. It is so rich and delicious! It is also a great way to use up leftover saltines.