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.
Triple Nut Toffee
Honey Caramels
Snickers Fudge
View all submissions below. There will be something to entice the sweet tooth in every family.
Recipe submissions
Special Vanilla Carmels
Ingredients:
2 cups white sugar. 1 cup of light brown sugar. 1 cup of light corn syrup.1 cup of light cream. 1 cup butter. 1 cup of milk. 1/2 to 2/3 chopped nuts. 1 tsp of vanilla
Directions:
Combine sugars syrup cream butter and milk in 3 at heavy sauce pan. Place over medium heat; stir until sugars are dissolved and butter is melted. Reduce heat and cook. Stirring occasionally. When candy reaches 240. Stir constantly to avoid scorching andto firm ball stage. 246 to 248. Remove from heat at once stand 2 minutes. Add nuts and vanilla. Stir to mix. Pour in 9by13 pan. When candy starts to form. Mark in 34 in strips with knife. Cool about 3 hours. Remove strips cut in squares. Wrap in wax paper. Makes about 11 dozen
Loida Breedlove
Menard Electric Cooperative
Our family enjoys the sweetness.
