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

Triple Threat Choco Peppermint Crunch Bars (Vegan, Gluten-Free, Dairy-Free)

Ingredients:

1 1 /2 c. chocolate chips (vegan recommended)
3/4 c. brown rice crisp cereal (vegan and gluten-free recommended)
2 tsp. coconut oil
1 tsp. peppermint extract
You’ll also need: An 8X8 baking pan, parchment paper, a medium/large microwave-safe bowl, and a spoon or spatula

Directions:

Take the 8X8 baking pan and line it with parchment paper. Set aside. Put the chocolate chips and coconut oil in a medium/large microwave-safe bowl. Microwave it in 30 second increments until it is melted and soft, stirring it between heating. Add the peppermint extract and stir until well mixed. Put the brown rice cereal into the melted chocolate mixture. Stir/Fold until well mixed. Pour this mixture into the 8X8 baking pan, and smooth it out flat. Place the pan in the freezer for 15 minutes. Then, thaw it at room temperature for 1 O minutes. Cut the chocolate into rectangular or square bars. Enjoy with your friends/family!


Judy Limper
Egyptian Electric Cooperative Association

With only 4 ingredients, this holiday-themed crunch bar recipe is so easy to make. It is a Christmas crowd-pleaser for many diets in our family, as it is vegan, gluten-free, and dairy-free (triple threat), and it tastes yummy tool My daughter in her mid-20s rates these crunch bars “10/10”.