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 1/2 cup sugar 2/3 cup water
1/2 cup corn syrup 2 egg whites
1/8 tsp baking powder 1 1/2 cup nut meat
1 tsp vanilla
Cook sugar, water and syrup to soft ball stage (240 deg). Pour slowly and beat half of it into egg whites which have been stiffly beaten with the salt. Put rest of syrup back on heat and cook to hard ball stage (270 deg). Beat whites constantly while pouring the rest of the syrup. Add baking powder, nuts and vanilla. Beat until candy will hold shape. Pour into buttered pan or drop from spoon.
Corn Belt Energy Corporation
We named it Mom’s divinity because that’s the only name we knew it by. Mom made this for years at Christmas time and we always looked forward to her making it. After we (my sister & myself) grew up and moved away, she always made sure we got a plate full of divinity for Christmas. Mom’s been gone for 18 years, but making this at Christmas always brings back fond memories.