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.
1/3 C.Honey, 1.25 C. Sugar, 2/3 C.Light Corn Syrup,10 oz. Cream, 2 TBLS. Butter, 1/4 TSP. Salt and 1 TSP. Vanilla.
In a 3 qt sauce pan over medium heat, put the Sugar, Honey , Corn Syrup and 1/2 of Cream in the pot. Stir until mixture boils and then add rest of Cream, Butter and Salt. Return to boil. Cook until thermometer reaches 244-246 degrees or until mixture is thick and forms a ball in cold water. Remove from heat and stir until it stops boiling, then add Vanilla stirring it in. Pour in to a Parchment lined 8X8 or 9×9 or 9X13 pan. Cool completely and cut into pieces and wrap in wax paper
Corn Belt Energy Corporation
Everybody loves this recipe, I got it from my Mother. She is gone now but it is special to us, and reminds us of her love of Christmas.