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

Hello Dollies


1/2 cup butter or margarine
1 & 1/2 cups graham cracker crumbs
14 oz. sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 & 1/3 cups coconut flakes
1 cup chopped nuts (walnuts or pecans)


Preheat oven to 350 degrees; 325 degrees if using a glass dish.
Place butter in a 13 X 9-inch pan in oven until melted.
Sprinkle crumbs evenly over butter.
Pour milk evenly over crumbs.
Then layer chocolate, coconut, and nuts.
Press down firmly with greased waxed paper.
Bake for 25 minutes until lightly browned.
Allow to cool before cutting into 36 pieces.

Cathy Raufer
Corn Belt Energy Corporation

This was my mother’s favorite recipe. She made it every Christmas by popular demand.
The aroma of those ingredients melting in the oven is irresistible and evokes warm Christmas memories.