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

Nana’s Old Fashioied Peanut Butter Fudge

Ingredients:

2/3 cup – cocoa
3 cups – sugar
1/4 tsp. – salt
1 & 1/2 cups – milk
1/2 stick unsalted butter
1 tsp – vanilla extract (real, not imitation)
1 cup – peanut butter (can be smooth or crunchy)

Directions:

1. Combine cocoa, sugar, milk and salt.
2. Cook on high heat, being careful not to burn. Stir constantly until hardball stage (when dropped into cold water, the chocolate mixture turns into a hardball or keeps its ball shape).
3. When hardball stage is achieved, add butter and vanilla, while constantly stirring.
4. As mixture starts to thicken, add peanut butter and whip really fast. Mixture will automatically start to get hard.
5. Quickly turn out onto a pre-greased tin or glass fudge pan, and smooth out while slightly warm.
6. Let cook for a few hours, then cover.
7. Cut and enjoy!!!


Diane Dean
Corn Belt Energy Corporation

To me, she was my Godmother, but Carolyn (Tuddie) Mullis was Mom to some, Nana or Aunt Tuddie to others, and friend to all. Everyone was welcome at her table, and at holidays. This recipe, passed down to her by her mother, has been a part of our extended family’s Christmas traditions for as long as I can remember. Nana was called home to Heaven several years ago, and we honor her memory every year with this treasured candy. (One grandchild paid for living expenses at college, making and selling this fudge!)