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.
2 cups sugar
1 cup white corn syrup
1 pint whipping cream
1/2 cup butter
pinch of salt
1 1/2 tsp. vanilla
Mix sugar, syrup, salt, and half of the cream. Cook until slightly brown (soft ball stage 240 degrees). Slowly add remaining cream. Cook until light brown again. Remove from the heat and add butter. When melted, return to the heat and cook until 248 degrees or as hard as you want them when tested in cold water. Add vanilla and pour in a buttered 7 x 11 inch pain. When cool, cut into squares and wrap in waxed paper. Makes 4 – 5 pounds.
Jo-Carroll Energy, Inc. (NFP)
When I think of the Holidays and candy, I always think of carmels. Not only are they good, but it is a tradition. My Grandma Bates passed this recipe on to my mother, Alice Hutchinson who passed it on to me! It’s just not the holidays without carmels! They are yummy!!