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

Date Balls


1 Cup Butter
1 1/2 Cup Sugar
2 Cups Cut Up Dates
2 eggs, beaten
5 Cups Rice Cereal
Coconut and or Chopped nuts


In a heavy pan or skillet, melt the dates and butter. Add sugar. Take from heat and slowly add the eggs, a little at a time. Cook slowly for 3 minutes. Pour over the rice cereal, stirring until the cereal is coated. With buttered hands, make the mixture into 1 inch balls. Roll balls in either coconut or finely chopped nuts. Cool on waxed paper. Store in a cool place.

These are gluten free. These look really cute if placed in tiny mini muffin papers. A great addition to any cookie tray.

Sandy Wilson
Eastern Illini Electric Cooperative

My Grandma, Delores Jenkins, always made these and they are a family favorite.