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

Almond Bark Cookies

Ingredients:

2 pkgs. Almond Bark (total 3 lbs.)
2 cups super chunky peanut butter (18 oz. jar)

3 cups Rice Krispies
3 cups mini marshmallows
12 oz. dry roasted peanuts

Directions:

In a Pyrex bowl put peanut butter on bottom and Almond Bark on top. Melt in 200 degree oven for 20-30 minutes. Cool 3 minutes.
Stir in Rice Krispies, mini marshmallows, and peanuts.

Drop by teaspoon on wax paper. Cool and then store in refrigerator. They can be frozen.

Makes about 125 cookies.


JoAnn Koerkenmeier
Clinton County Electric Cooperative, Inc.

Candy has just the right combination of sweet, crunch, and salty taste. You always come back for one more.