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.
Hunter’s favorite peppermint fudge
1 package (11.5 ounce) Hershey’s milk chocolate chips
1 cup Hershey’s semi sweet chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk
Dash of salt
1/2 tsp peppermint extract
1/4 cup crushed hard peppermint candy or candy canes
In saucepan over low heat melt chips with sweetened condensed milk and salt. Remove from heat. Stir in extract. Spread evenly into a foil lined 8 inch square pan. Sprinkle with peppermint candy. Chill 2 hours until firm. Turn fudge onto cutting board and peel off foil. Cut into squares. Store loosely covered at room temperature.
Egyptian Electric Cooperative Association
We tried this recipe when our youngest son, Hunter, was school age. He loved it and made it for many teacher gifts over the years. It’s super easy and tastes great. Good for those that have nut allergies which most fudge recipes call for. Who doesn’t love peppermint candy at Christmas!