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.
Grandma Bess’ Christmas Peanut Brittle
2 c. Sugar
1/2 c. Water
1 c. Light corn syrup
2 c. Raw peanuts
1 ‘lump of butter the size of an egg’
1 tsp. Vanilla
2 tsp. Baking soda
Boil sugar, water, light corn syrup to 250 degrees by thermometer
Add raw peanuts and butter then cook to 310 degrees
Remove from heat and add vanilla and baking soda
Stir and turn out on two well-greased cookie sheets
Spread and pull out as thinly as possible
Let cool before breaking into pieces
Tip: place peanuts in oven for a few minutes to warm them before adding them to syrup mixture
Cameron Moore Lockhart
Corn Belt Energy Corporation
This delicious holiday favorite has been a tradition in our family for 4 generations. It’s been made with love and care; enjoyed by family members over holiday seasons of the past 70 years. Christmas isn’t Christmas without our peanut brittle candy. I look forward to passing this family recipe onto my children to share with generations to come.