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

Delectable Maple Nut Chocolates

Ingredients:

1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla extract
1/2 cup butter, cubed 4 cups (24 oz.) semisweet chocolate chips – good quality
7-1/2 cups confectioners’ sugar 2 oz. milk chocolate, chopped – good quality
2 cups chopped walnuts 2 tsp. shortening
2 -1/4 tsp. maple flavoring

Directions:

In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners’ sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about an hour.

In a microwave, melt the chips, milk chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container. Yields about 13 dozen.

Note: Shape and freeze the balls of maple candy for up to 2 months if desired. Thaw candy before dipping into melted chocolate mixture.


Donna LaMar
Corn Belt Energy Corporation

I love all things maple! This candy tops the list.