This week's cookbook is Woman's Day Christmas Cookies Candies & Cakes produced by Woman's Day Magazine
Candy Cane Toffee
(Makes 2 1/4 Lbs)
Prep and Chill: 2 1/4 hours
1 1/2 cups granulated sugar
2 sticks (1 cup) unsalted butter
3 Tbsp water
1 Tbsp light corn syrup
1 tsp vanilla extract
2 cups semisweet chocolate chips
3/4 coarsely chopped candy canes
1. Line a 13x9-inch baking pan with foil, letting foil extend about 2 inches above opposite ends of pan. Lightly coat foil with cooking spray.
2. In a heavy-bottomed medium saucepan over medium heat, bring sugar, butter, water, and corn syrup to a boil. Boil without stirring until a candy thermometer registers 300 to 310 degrees F. (Or, drop a small amount into ice water. When mixture forms a brittle mass that snaps easily when pressed between fingers, it's ready.) Off heat, stir in vanilla (be careful, it splatters.)
3. Pour into prepared pan. Wait 2 minutes, then sprinkle evenly with chocolate chips. When chips become shiny, spread of toffee. Sprinkle with chopped candy cane.
4. Refrigerate at least 2 hours until cold. Lift foil by ends onto a cutting board; break toffee in bite-size pieces.
Storage Tip: This brittle can be stored in a refrigerator (or airtight at room temperature for one month.)
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