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.
Christmas Coconut Bars
1/2 cup butter melted
1/2 cup white sugar
I individually wrapped package graham crackers rolled fine
1-14oz can Eagle Brand sweetened condensed milk
1 and 1/2 cups sweetened coconut
1-6oz package of semi sweet chocolate chips
2 regular Hershey bars
Combine 1/2 cup melted butter,12 cup sugar and crushed graham crackers. Pat into a 9×13 pan. Bake at 350 degrees for 9 minutes. Mix eagle brand milk and coconut, spread on crust and bake 10 minutes. Cool. Melt chocolate chips and Hershey bars on low heat. Drizzle or spread on top of coconut. Cool, refrigerant, then cut into bars.
Norris Electric Cooperative
My mother made these for years, and passed the recipe to me. I make them every Christmas. The bars go fast so I make many batches! When I eat them it reminds me of Christmas as a kid. Friends of mine who don’t like coconut love them!