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.
3 cups of Sugar; 1 cup of White syrup; 1 1/2 cup of water; 1/2 tea spoon of Anise Oil and red or green food coloring
Boil the sugar, water , Syrup until it cracks, or take a wood spoon dip it in the mixture, put the spoon under cold running water. If it hardens, it is done.. Then add anise oil and food coloring and stir,(for just a few seconds). Use Anise Oil not Anise extract for best flavor. The anise candy made with oil also works as a great sore throat remedy. Pour into a buttered pan and cut itno squres; or better yet, I now use 120 piece silicone candy molds. By using the molds you get more candy pieces and a more consistent piece size. I use to cut the hardening candy into square with a buttered knife. This is very hard on the arm as you get older.
Jo-Carroll Energy, Inc. (NFP)
This was a recipe given to me from my grand mother. She use to make it every Christmas and tell us it was from St Nick (we also got an apple and an orange). She gave me the recipe over 30 years ago when I moved away to the Chicago area. I still use her original written recipe card. I think of her every time I make it.