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

Grandma Flossie’s Coconut Balls

Ingredients:

3 cans of coconut, 3 1/2 oz each (or 10 1/2 oz of coconut from a bag)
1 can Eagle Brand milk
1 stick butter or margarine, softened (1/2 cup)
2 lb bag of powdered sugar
3 cups chopped pecans
8 T vanilla

12 oz bag of semi-sweet chocolate chips
1/4 lb parawax (such as Gulf wax)

Directions:

Cream sugar, butter/margarine, and Eagle Brand milk together and then add all of the other ingredients except for the chocolate chips and the parawax. Chill overnight or for several hours.

Roll into tablespoon size balls, place on buttered sheet pan (or use a Silpat), and place in freezer overnight.

Melt the chocolate chips and parawax together in a double boiler. Dip frozen balls into melted chocolate/wax mixture. Place back on buttered sheet pan (or Silpat) and let chocolate harden.


Linda M Mumm
Eastern Illini Electric Cooperative

I always loved these when my grandma made them and have continued the tradition. I make a lot of candy to share with friends every Christmas, and this is always a favorite.