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.
2 c sugar
2 c corn syrup (light)
1/2 c butter (1 stick)
2 c whipping cream
Few grains salt
1 tsp. vanilla
Boil sugar and syrup in saucepan, stirring occasionally. When syrup is thick (245 degrees) add butter. Then add cream gradually so mix doesn’t stop boiling at any time. Stir constantly and rapidly to 240 degrees. Mix will be very thick and stick easily. Add salt and vanilla and pour into greased pan. Cool completely, then cut and wrap in waxed paper. Makes 7 doz.
Menard Electric Cooperative
Easy to make and when cooled, it becomes a family favorite with everyone helping to wrap the caramels.