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.
Buttery Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups raw Spanish peanuts
1 teaspoon baking soda
Mix sugar, syrup and water in 6-quart saucepan over medium heat. When it boils, add in butter and cook to 280 F stirring constantly.
Add nuts and continue to cook to 305 F continuing to stir. When mixture reaches 305 F, add baking soda and mix quickly. Pour onto 2 greased cookie sheets making it as thin as you can get it. Can use forks and finish pulling it to make thinner. Cool and break into pieces.
Eastern Illini Electric Cooperative