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

English Toffee


1 cup sugar
3/4 cup butter
1/4 tsp salt
1/3 cup water
milk chocolate melted
1 1’2 cup almonds


Toast almonds lightly in the oven. Grind half and split reminder in halves.
Melt butter, add sugar salt and water.
Cook to the light crack stage ( 285F/ 154C), stirring constantly.
Add the split almonds.
Pour into oiled pan, cookie sheet or slab. Spread thin
Spread melted milk chocolate over top.
Sprinkle half the ground nuts.
Cool. Turn upside down on wax paper.
Spread this side with the chocolate and sprinkle with nuts.
When cold, break into pieces.

Lisa Johnson
Norris Electric Cooperative

My Mom has made this candy for years. This was a recipe in her 4 H book.
As a family it is one of our favorite Christmas candy recipes.
We love the combination of chocolate, nuts and crunch!