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.
4 cups sugar
1 cup white syrup
3/4 cup water
3 large egg whites
1 teaspoon vanilla
1 cup chopped pecans
Combine sugar, syrup and water in a heavy 3-quart pot and using a candy thermometer bring to a boil
and cook to 260 degrees. While this is cooking beat egg whites until peaks form. When syrup has
reached 260, pour slowly over beaten egg whites. Keep on beating until mixture thickens and holds its
shape. Last of all add vanilla and nuts. Drop by rounded teaspoons on buttered wax paper. Depending
on size it makes approximately 75 pieces. If mixture should start to dry out just add. a few drops of
water and stir.
Carol Sue Carnes
Illinois Rural Electric Cooperative
This recipe was made by my mother and I since 1954. It’s a never fall recipe, and now that my mother
passed in 1977, my family still looks forward to it every Christmas.