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

French Creme Tarts

Ingredients:

Directions:

French Crème Tarts

Crust:
2 cup butter, softened
3 cups all-purpose flour
1 cup confectioners’ sugar
2 Tablespoon cornstarch
In a small bowl beat the butter, flour, confectioners’ sugar and cornstarch until smooth. Roll into 1 inch balls. Place in greased miniature tart pans or muffin cups; press onto the bottom and up the sides. Prick with a fork.
Bake at 325 degrees for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

Filling:
10 Tablespoons flour
2 cup milk
Mix well.
Then cool until REAL THICKENED on low heat, stirring constantly.
Add:
4 teaspoons vanilla
Set aside in refrigerator or freezer to chill (but don’t freeze.)
Meanwhile, beat:
2 stick butter
1 cup crisco
Slowly add:
2 cup white sugar
Beat on high 4 more minutes. Set in refrigerator to cool.
Pipe or spoon 1 Tablespoon filling into each crust


Julie A Doerr
Monroe County Electric Co-Operative, Inc.

The light creme filling and buttery melt in your mouth crust make French Creme Tarts a family favorite. You can dust them with powdered sugar, sprinkles, edible glitter, red and green sugar or silver pearls, make them look fancy and festive. I get requests for them all of the time.