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 peanut or almond butter (almond butter is really good)
2 cups carob chips
1 tablespoon sunflower or coconut oil
2 cups fresh ground flax seed
1 cup dried, unsweetened or sweetened coconut
1 cup rice puffs OR
1 cup chopped almonds or walnuts
In a double boiler, melt peanut or almond butter, carob chips and oil just until melted together. Add flax seed and mix well. Add any optional ingredients and combine. Spread to desired thickness on a baking sheet lined with parchment paper. Let cool. Cut into desired squares and put in refrigerator to fully set. Cutting it before putting in refrigerator makes it easier to cut afterwards.
SouthEastern Illinois Electric Cooperative, Inc.
This fudge is delicious; it is hard not to eat the whole thing. Can be tripled or doubled easily. Enjoy.