Candy Cane Toffee

Recipe by The View From the Great Island

Candy Cane Toffee ~ a holiday twist on a classic candy that marries peppermint with buttery toffee!

Ingredients

• about 1/2 cup crushed candy canes (put the candy in a zip lock baggie and smash with the back of a heavy spoon, or use a rolling pin to crush them)
• 1 cup unsalted butter (cut in chunks)
• 1 cup sugar
• 1 cup finely chopped good quality white chocolate, (I used Guittard white chocolate chips)

Method

1. Line a 9x9 baking pan with foil, letting the ends overlap the pan so you can lift the toffee out of the pan when set.
2. Put the butter and the sugar in a heavy saucepan. Heat over medium heat, stirring constantly, until it comes to a boil. Boil gently, stirring all the time, until the mixture comes up to 280 degrees. Be careful it will be very very hot.
3. Pour the toffee into the prepared pan, and spread it out evenly.
4. Let the toffee sit for 60 seconds, then top it with the chocolate chips. Let them sit for a couple of minutes to melt, and then carefully spread the chocolate over the toffee.
5. Top immediately with the crushed candy canes, pressing them into the chocolate gently so they will stick.
6. Let the candy set at room temperature for a couple of hours to harden. Then lift it out of the pan, remove the foil, and cut into pieces.

View the recipe instructions at The View From the Great Island