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 cup sugar 4 cups cornflakes
1 cup light corn syrup 1 cup coconut
1/2 cup cream 1 cup chopped nuts (we prefer pecans)
Cook sugar, corn syrup and cream to soft ball stage. Combine cornflakes, coconut and nuts. Stir cooked mixture into dry mixture. Pour into a 9×9 inch buttered pan. Press down firmly. Let cool. Cut into squares.
Corn Belt Energy Corporation
Anything with coconut in it was a favorite of my Mom’s. The candy is simple to make and has great texture.