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.
Triple Nut Toffee
Honey Caramels
Snickers Fudge
View all submissions below. There will be something to entice the sweet tooth in every family.
Recipe submissions
HOMEMADE CARAMELS WITH PECANS
Ingredients:
2 cups sugar
2 cups heavy whipping cream
1 3/4 cups white karo syrup
1/2 lb. (2 sticks) salted butter
1 teaspoon vanilla
1 cup chopped pecans
Directions:
Mix into heavy 5 qt. kettle:
2 cups sugar, 1 cup heavy whipping cream, 1 3/4 cups white karo syrup, 1/2 lb. (2
sticks) salted butter.
Bring quickly to boil over high heat, stirring constantly.
Add 2nd cup of whipping cream a little at a time and turn down heat to medium,
stirring constantly. Do not allow mixture to stop boiling. Let boil approximately
20 minutes to 235 degrees.
Remove from heat and add 1 teaspoon vanilla and add 1 cup chopped pecans.
Grease jelly roll pan and pour caramels into greased pan.
Cool completely and cut into squares and wrap in individual wax paper squares.
Janet Mangalavite
Menard Electric Cooperative
