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.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin puree, not pie filling
2 tablespoons light corn syrup
1 – 2 teaspoons pumpkin pie spice
12 ounces white chocolate chips
7 ounces marshmallow creme
1 teaspoon vanilla
1 cup chopped nuts
Combine first 6 ingredients in saucepan and cook, stirring constantly to softball stage 234 F. Remove from heat and add remaining ingredients. Stir until smooth. Line a 9-inch square pan with parchment paper. Fill with fudge. Let cool completely before cutting into squares. *Fudge can be frozen if not all eaten, defrost in refrigerator.
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