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.
Mamie Eisenhower Fudge
4 1/2 cups sugar
2 tablespoons butter
Pinch of salt
12 ounce can evaporated milk
12 ounces semi-sweet chocolate
2 jars marshmellow cream
2 packages German sweet chocolate
2 cups nuts, if desired
Mix together sugar, butter, salt and milk and bring to a rolling boil for 8 minutes. Put chocolates and marshmallow cream in large bowl. Pour boiling syrup over those ingredients and mix until chocolate is melted. Can add nuts. and mix. Pour into a greased cookie sheet. Let stand a few hours before cutting.
Spoon River Electric Cooperative
This is my favorite fudge recipe that my mother copied from the Peoria Journal Star in the 1950s. I have tried microwave recipes and they don’t have the flavor as opposed to cooked recipes.