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.
1 (12 oz.) pkg. semisweet chocolate chips
1 (12 oz.) pkg. butterscotch chips
l/2 cup creamy peanut butter
1/2 of 10 oz. pkg. miniature marshmallows
1/2 cup dry roasted peanuts (or peanuts of your choice)
In heavy saucepan, melt together semisweet and butterscotch chips (just until melted).
Add peanut butter, stir until dissolved.
Add marshmallows and peanuts. Stir until marshmallows and peanuts are well coated with chocolate.
Pour in to buttered 7″ by 11″ pan.
Cool, cut, put in refrigerator.
Mrs. Steven Bailey
SouthEastern Illinois Electric Cooperative, Inc.
It’s very easy, non-fail recipe to make. It’s always the first one to be requested by my family for me to make.