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.
Pecan Divinity Rolls
Ingredients for inside: Ingredients for Caramel Cover:
2 1/2 c, sugar 1 c. white sugar
2/3 c. light corn syrup 1/2 c. brown sugar
1/2 c. water 1/2 c. light syrup
2 egg whites 1 1/2 c. canned milk
1/2 tsp vanilla 1/4 c. margarine
finely chopped nuts
Cook sugar, syrup and water until a drop tested in cold water has reached the hard crack stage. Pour this slowly over the egg whites which have been beaten until very stiff. Add vanilla and continue beating till stiff enough and cool enough to handle by hand.
Form into rolls, put on cookie sheet and put in freezer while you make the caramel. Cook ingredients for caramel cover until they form a firm ball in the cold water test. Cool slightly, but while still quite warm, dip the cold divinity balls in the caramel. Then roll in finely chopped nuts.
SouthEastern Illinois Electric Cooperative, Inc.
This recipe has been passed down for the past 3 generations. It’s very good.