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.
1- 12 oz. bag dark chocolate chips
1 -12 oz. bag butterscotch chips
1- 14 oz. can Eagle Brand Condensed milk
2 t. Vanilla extract
1 cup chopped walnuts or pecans
Line a 13 x 9 pan with foil.
Melt chips and cond. Milk in double boiler. Stir until smooth
and begins to thicken. Remove from heat, stir in vanilla and
Spread into foil lined pan and refrigerate until cool and set.
Turn out onto cutting board, remove foil, and cut with pizza
cutter into 1 inch pieces.
Norris Electric Cooperative