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.

1st place
Triple Nut Toffee
2nd Place
Honey Caramels
3rd Place
Snickers Fudge


View all submissions below. There will be something to entice the sweet tooth in every family.

Recipe submissions



2 cups white sugar
1/3 cup light corn syrup
1 cup water
4 egg whites (using large eggs), well beaten
1 teaspoon vanilla
1-1/2 cups chopped nuts
1/2 cup chopped candied cherries


Boil together one half of the sugar, half of water and half of corn syrup until 280 F. Remove from heat and pour slowly over beaten egg whites and continue beating until cool. While beating, cook other half of sugar, syrup and water until 280 F. Remove from heat and add at once to the first mixture, beating while adding. When cool, add the vanilla, nuts and candied cherries. Pour into buttered pans. Smooth over the surface and let it stand overnight before cutting. In morning cut and wrap in waxed paper.

Mary Hammann
Rural Electric Convenience Cooperative Co.