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.
Dark Chocolate Raspberry Fudge
14 ounce can sweetened condensed milk
8 ounces dark chocolate bar or wafers
1-2 teaspoons DaVinci raspberry syrup
1/2 cup white chocolate chips
Melt slowly together milk and dark chocolate, stirring. Do not overheat. As soon as melted, remove from heat. Stir in raspberry syrup. Pour half into buttered foil-lined 7×7-inch pan. Sprinkle with white chocolate chips. Pour remaining fudge into pan. Cool. Lift foil out of pan. Using large sharp knife, cut into even squares.
Norris Electric Cooperative
This smooth combination of dark chocolate and raspberry is irresistible and amazingly simple.