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.

1st place
Triple Nut Toffee
2nd Place
Honey Caramels
3rd Place
Snickers Fudge


View all submissions below. There will be something to entice the sweet tooth in every family.

Recipe submissions



11 ounce package dried cherries
1 cup dried cranberries
1 1/2 teaspoon PLUS 3/4 cup butter, softened and divided
14 ounce can sweetened condensed milk
12 ounce pkg semi-sweet chocolate chips
11-1/2 ounce pkg milk chocolate chips
10-11 ounce pkg butterscotch chips
10 ounce pkg peanut butter chips
3 tablespoons heavy whipping cream
7 ounce jar marshmallow cream
1/2 teaspoon almond OR rum extract
1 1/2 cups unsalted cashew halves
11-12 ounce pkg semi-sweet chocolate chunks


In large bowl, combine cherries and cranberries. Cover with enough water to cover and set aside. Line a 15x10x1-inch pan with foil and butter with 1-1/2 teaspoons butter and set aside. In large heavy saucepan, melt remaining butter. Stir in milk, chiops and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended. Remove from heat. Stir in marshmallow cream and extract. Drain cherries and cranberries. Pat dry with paper towels. Stir in fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set. Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-inch squares. Yield: 6 3/4 pounds.

Cheryl Marshall
Corn Belt Energy Corporation

I got this recipe from the 2006 Country Woman magazine.