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.

1st place
Triple Nut Toffee
2nd Place
Honey Caramels
3rd Place
Snickers Fudge


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

Recipe submissions

Holiday Cranberry Candy


1 can (14 oz) jellied whole cranberries
1 cup granulated sugar
1 package (3 oz) lemon Jello
1 package (3 oz) orange Jello
1 cup chopped walnuts
1 cup granulated sugar for topping as needed


Heat cranberries over low heat in until melted.
Add 1 cup sugar, lemon Jello powder and orange Jello powder to cranberries; bring to boil over medium heat, stirring until smooth.
Remove from heat and add chopped walnuts.
Pour into an 8×8 inch pan sprayed with Pam.
Let stand overnight in refrigerator.
Cut into squares and roll in remaining 1 cup granulated sugar.
Let stand in air to ripen for three days.

Jan Vaccarello
Rock Energy Cooperative

My dad’s sister would send us this homemade treat every year from Seattle, Washington for
Thanksgiving or Christmas.