Some of our state's best food and drink makers brought home seven medals at this year's Good Food Awards.
Old-Fashioned Brown Sugar Fudge
This type of fudge is a demanding diva. But if you swoon over the icing on a caramel cake, this is the fudge for you. To make this candy turn out perfectly, follow the recipe carefully and trust your candy thermometer. In New England, this candy is called penuche, a derivation of the Italian word panucci (which is related to the word for baker) or the Spanish word panocha (which means raw sugar).
Potato Candy
This classic candy is a testament to the talent of thrifty cooks who could craft sweet treats out of the inexpensive items that were readily available in most kitchens.
Saltine Cracker Toffee
No one can believe that this irresistible toffee is so quick and easy — and, not to mention, made with saltines. Since the ingredients are often on hand, you can whip up a batch of this candy at the drop of a hat.
Martha Washingtons
Some people call these candies “bonbons”: creamy chocolate-covered orbs of coconut, pecans, and chopped maraschino cherries.
Local Flavor Recipe Contest: Blueberries
See the winning blueberry dishes from the latest Local Flavor recipe contest presented by Lowes Foods.
Promotions Winners
Here is a list of recent promotion prize winners. Thanks to all who enter and congratulations to those who won!
Mamie Eisenhower’s Fudge
In the 1950s and ’60s, this was the go-to recipe for fudge because it took advantage of packaged products from the grocery store.
Photo Essay: Queen City Christmas
“It’s Christmas time in the city” goes the classic holiday song “Silver Bells.” Where better to portray the brilliance of an urban Christmas, with its “strings of street lights, even stop lights,” than Charlotte?
