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.
Shirley’s Carmel Corn
8 qts. of fresh popped corn
1 teaspoon salt
½ cup white corn syrup
1 cup of margarine
2 cups brown sugar
1 teaspoon vanilla
Melt butter in saucepan. Add brown sugar, corn syrup,
and vanilla. Boil for five minutes. Remove from heat
and stir in ½ teaspoon baking soda (until it foams up).
Pour over popcorn and mix well. Bake in 250 degree oven
for 45 minutes and stir several times during the oven
processing. It will take a large dishpan to hold this.
After cooking, keep. stirring until cool enough that
you can break apart and put in containers.
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