Homemade toffee flavored with crushed candy canes.
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 Tbsp. light corn syrup
¼ tsp. kosher salt
1 tsp. vanilla
½ cup crushed candy canes (about 5)
½ cup bittersweet chocolate chips
Line a baking sheet with parchment paper and set aside.
In a 2 quart saucepan over low heat, melt the butter, sugar and corn syrup together until the sugar is dissolved, stirring frequently. Be careful not to be too vigorous as sugar splashed on the sides of the pan can cause crystallization.
Increase the temperature to medium or a little higher to bring the mixture to a boil.
Lower the heat to medium and cook, stirring constantly, until the mixture is caramel colored. It shouldn't be too dark, but it should definitely be a brown color.
Take the mixture off the heat and stir in the vanilla and salt. It may bubble up a bit but just stir until it settles down.
Quickly mix in half of the crushed peppermint candy and then pour the mixture out onto the parchment paper lined pan.
Before it cools too much, spread the hot candy mixture into an even layer.
Let it sit for 3 minutes, then sprinkle evenly with the chocolate chips.
Let the chips soften for a minute or two. When they look soft and shiny, gently spread the melting chocolate to cover the toffee mixture evenly. Sprinkle the top with the remaining crushed peppermint candy.
Let sit at room temperature for about 3 hours until the chocolate sets up. Break the candy into pieces and store in an air-tight container at room temperature.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2015/12/peppermint-toffee/