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.

Toffee5---First-Place
1st place
Triple Nut Toffee
HoneyCaramel2
2nd Place
Honey Caramels
Snickers1
3rd Place
Snickers Fudge

 

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

Recipe submissions

Sugarfree spice cookies

Ingredients:

2 cups all purpose flour
1/2 sp. salt
1/2 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp. cloves
1/2 cup butter or margarine
1 tblsp.plus 1 tsp. artificial sweetener or 1/4 cup splenda
1 tsp. baking soda
1 cup applesauce, unsweetened
1 egg, well beaten
1 cup chopped nuts
1 cup raisins

Directions:

Sift together the flour, salt and spices. Cream butter and sweetener. Stir soda into applesauce and add egg. Combine with creamed mixture. Gradually add the sifted ingredients, blending together well. Stir in nuts and raisins. Drop by teaspoonful on a lightly greased cookie sheet. Bake at 375 degrees for 10 to 15 minutes until slightly browned. Do not overbake. You can omit the nuts and raisins according to your dietary needs. Are also yummy if you use dried cherries or cranberries. Keep in the refrigerator or freeze them.


LaVerne Krebel
Egyptian Electric Cooperative Association

My Mom discovered this recipe years ago when she became a diabetic. We still bake them because they are a family favorite and a reminder of Mom. If you like to dunk your cookies in hot coffee, these are quite a treat to dunk when they are still frozen.