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.
4 1/2 cups white sugar
1 1/2 sticks butter
1 large can Carnation milk
8 oz. jar marshmallow cream
A large package chocolate chips
1 cup nuts (optional)
Cook 1st three ingredients 10 minutes, stirring
Remove from hear and add marshmallow cream & choc. chips, stir until dissolved.
Add 2 teaspoons vanilla & nuts (if desired)
Will be quite thin. Pour into 9 x 13 buttered pan.
Makes 5 lbs.
ROSEMARY K. LAESCH
Corn Belt Energy Corporation
I received this recipe from my Aunt Fern Stadsholt way back in the 1950’s. It’s been a family favorite all these years.