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.
2 Cups brown sugar
2/4 Cups milk
4 Tablespoons butter
1 Teaspoon vanilla
1/2 Cup chopped nuts (if desired)
Combine the brown sugar, milk, salt, and butter into large saucepan. Stir only until sugar dissolves. Boil to soft ball stage (236 degrees). Turn off stove. Let sit until it cools to lukewarm (110-120 degrees)
Add vanilla and nuts. Beat until no longer glossy and begins to thicken. Pour on buttered platter.
Rock Energy Cooperative
Although it can be tricky to get the timing and amount of the beating down for the best consistency, this is delicious fudge that has been a Christmas candy tradition in my family for generations. I still periodically make this fudge and it brings back all my childhood memories of Christmas.