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

Peanut Brittle


1 cup sugar; 1 cup light syrup (Karo); 1 cup water; 2 Tablespoons butter; 1-1/2 cups raw peanuts; 1 teaspoon baking soda.


Over medium heat, combine sugar, syrup, water and butter in a 2 or 3 qt. saucepan. Stir constantly until candy thermometer reaches 212°. Let boil without stirring until 280°. Add raw peanuts and stir until temperature reaches 300°. Take off heat and stir in baking soda. The mixture will foam. Pour immediately on a greased cookie sheet. Shake pan to spread the candy mixture. Let cool. Break into pieces. Enjoy!

Mary Connors
Jo-Carroll Energy, Inc. (NFP)

I was taught how to make this peanut brittle when I was first married 48 years ago. Every year I give as gifts to family and friends at Christmas.