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 stick butter
1 can sweetened condensed milk
32 ounces flaked coconut
6 teaspoons vanilla
1 bag or 2 boxes powdered sugar
3 cups finely chopped pecans
1 stick paraffin
12 ounces chocolate chips (may use 2 packages too)
In large pan, melt butter and add milk, coconut, vanilla and pecans. Add powdered sugar and mix well. Roll into balls and chill in refrigerator. Melt paraffin and chocolate in double boiler. Dip balls in chocolate and place on parchment paper lined cookie sheets. Chill.
Norris Electric Cooperative
Mom always made this recipe for Christmas. She has been gone since 1994 and we make it for our family in her memory.