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

Pumpkin Snickerdoodles

Ingredients:

Flour
Pumpkin pie spice
Ground cinnamon
Baking soda
Cream of tartar
Salt
Butter
Sugar
Brown sugar
Egg
Vanilla
Pumpkin puree

Directions:

1) In a med size mixing bowl whisk together the flour, Pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
2) In a large mixing bowl using an electric mixer cream together the butter, granulated sugar, and brown sugar for 1-2 minutes or until well combined. Mix in the egg yolk & vanilla, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
3) Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
4) Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
5) Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
6) In a small mixing bowl, whisk together the 2 tablespoon of sugar & 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
7) Bake in separate batches at 350 F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes then transfer the cookies to a wire rack to cool completely.


Kathy Jackson
Egyptian Electric Cooperative Association