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.
3 cups white syrup
3 cups granulated sugar
4 cups whipping cream
Ghirardelli milk chocolate
I use a large oval roaster and wooden spoon.
Butter 9 x 13 plus 8 x 8 baking dishes. (Optional : top with pecan halves)
Mix 3 cups white syrup with 3 cups sugar and 2 cups whipping cream in roaster.
Cook and stir constantly until thermometer reaches 240 degrees.
Add 1 cup whipping cream and cook until 240 degrees. Stir.
Add the final cup of whipping cream and cook until 240 degrees. Stir.
Pour onto pecan halves. (Carefully!)
Top with Ghirardelli milk chocolate.
Cool. Turn onto granite surface or heat resistance surface.
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Cut into pieces. Wrap using Loran Gourmet Confectioner Twisting Wax Paper or cut Wax Paper.
Yields 72 pieces from the 9 x 13 and 14 from the 8 x 8.
Corn Belt Energy Corporation