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

Divinity

Ingredients:

2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 teaspoon powdered sugar

Directions:

In saucepan, mix first 4 ingredients. Slowly bring to boil stirring until sugar dissolves. Cook to 260 F on candy thermometer. Beat egg whites until stiff. Gradually pour hot syrup into whites beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. Drop from teaspoon onto waxed paper or into buttered pan. Can be topped with a pecan half. Let stand several hours until form. Store in airtight container.


Betty Gray
Western Illinois Electrical Coop.

This is my mother’s recipe – she got it in the 1940s and only made it at Christmas.