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.

Toffee5---First-Place
1st place
Triple Nut Toffee
HoneyCaramel2
2nd Place
Honey Caramels
Snickers1
3rd Place
Snickers Fudge

 

View all submissions below. There will be something to entice the sweet tooth in every family.

Recipe submissions

Napoleon Creams

Ingredients:

Bottom Layer:
3/4 cup butter
1/4 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
2 cups graham cracker crumbs
3 tbs hot water

Middle layer:
2 cups powdered sugar
1/2 cup butter
3 1/2 oz package instant vanilla pudding
3 tbs milk

Top layer:
1 cup semi-sweet chocolate chips
2 tbs butter
2 tbs white karo syrup

Directions:

Bottom layer:: combine all ingredients except graham cracker crumbs in 2 quart sauce pan. Heat over medium heat until simmering. Remove from heat and stir in graham cracker crumbs. Press on bottom of greased 8 or 9 inch square pan. Cool.
Middle layer: Combine all ingredients in small mixing bowl. Beat at medium speed until smooth. Spread onto cooled crumb mixture. Refrigerate again until cool.
Top layer: Melt all ingredients in microwave at 50% power for 1 minute at a time. Stir in between and repeat until melted and smooth. Poor onto cooled cream mixture. Return to refrigerator and cool again. Keep refrigerated and serve cool.


Marie Thornton
Corn Belt Energy Corporation

This was found in a cookbook compiled by my grade school over 30 years ago. It has stood the test of time and is a favorite amongst my extended family, friends, kids, and their friends. It has even been requested as a birthday cake by my daughter! I have yet to find anyone else who has had it prior to sampling from our kitchen. We freely share the recipe, as something this decadent should not be kept secret.