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

Homemade Marshmallows


4 tsp. butter
4 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/4 tsp. salt
1 tsp vanilla extract or desired flavor
optional: colored sugar, chopped nuts, sprinkles, crushed candies. powdered sugar, etc for rolling marshmallows in


Line a 13 by 9 cake pan with foil and heavily butter it. In a large mixing bowl sprinkle the gelatin into half the cold water and let it set. In a 3 qt heavy saucepan combine the sugar, corn syrup, salt and remaining half cup of water,. Bring it to a boil stirring constantly until sugar dissolves. Continue stirring while boiling using a candy thermometer until it reaches 240 degrees( soft ball stage)/

Remove from heat and while beating with a hand mixer on high slowly pour the sugar mixture into the softened gelatin. Beat on high until it doubles in bulk. About 20 minutes. Add vanilla or other flavorings and pour into the buttered pan. Cover with buttered plastic wrap and let sit until cool.
Turn out onto a buttered surface and peel off foil and plastic wrap. Cut using a buttered knife. Or i prefer to use a piece of string and cut. Roll into the preferred toppings. I prefer the nuts but colored sugars are nice also. These make a very moist and dense marshmallow that are a huge hit at christmas in my boxes. Store in an airtight container.

Lori Cooley
Adams Electric Cooperative

They make a very festive candy for the christmas party table and are so tasty. I put them in candy trays and they always are raved about by recipients.