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.
24 oz, white of dark bark chocolate, 1 c. peanut butter, 2 cups honey roasted peanuts, 2 cups miniature marshmellows, 3 cups rice krispie cereal.
break bark chocolate into marked squares in pyrex bowl, add peanut butter ( creamy or chunckie). Melt in microwave for 2 minutes.
Add remaining ingredients, mixing well. Drop by tablespoons on to foil lined cookie sheet. Refridgerate for about 15 minutes and store in container in refridgerator. Makes about 4 dozen candies.
Mary Jane LaFond
Eastern Illini Electric Cooperative
This is very easy to make and has only 5 ingredients.