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

Chocolate Peanut Raisin Clusters


3 pound white chocolate almond bark
18 ounces semi sweet chocolate chips
2 – 12ounce cans SPAINISH peanuts
1+ 1/2 cups raisins


Melt chocolates in microwave, stop and stir often, until melted and well blended. Add peanuts and raisins, mix well. Drop by spoon on to wax paper. When set up, store in container with wax paper in between.

Brenda Woolridge
Coles-Moultrie Electric Cooperative

This candy can be made and stored in candy jar on counter, refrigerator or in freezer. Will keep long time in freezer, pull out some when company comes ,just like you just made them. Easy recipe to let the little ones help, and good filler for large candy trays. Make at least two batches every Christmas.