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

Pound Candy


3 c white sugar
1c. dark Karo Syrup
8 oz of evaporated milk
1/2 c. butter
1 tsp vanilla


Boil the first 4 ingredients until forms a firm ball when tested in cold water. Boil slowly without stirring much as soon as sugar is dissolved. When it forms a firm ball, beat until thick and creamy. (This part takes a while so don’t give up.) Add Vanilla and beat to combine. Pour into a 8 inch buttered pan. Cut into bars while warm.

melissa Cox
Rural Electric Convenience Cooperative Co.

This is an old recipe handed down by my grandmother. She was over 100 when she passed away in 2018 and made this as a young woman. We found the recipe again going through her 1000s of recipes.