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

Coconut Bombs

Ingredients:

1 Stick softened butter
3 oz. cream cheese
1 lb. powdered sugar
3 cups sweetened shredded coconut

2 cups chocolate chips-what ever kind you prefer-(dark, semisweet or milk)
1/4 cup shortening

Directions:

Cream butter and cream cheese then add powdered sugar. Add coconut and mix well. Shape into 1 inch balls and chill at least one hour.
Melt chocolate chips with 1/4 cup shortening on low setting in microwave until all the chips are melted. Using a fork, dip coconut balls in melted chocolate and set on wax paper till chocolate is set.
Keep refrigerated.


Aletha Jerome
Menard Electric Cooperative