Candy-Cane Toffee

Cooking Instructions

Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above ends of pan. Lightly coat foil with nonstick spray.

In a heavy-bottom medium saucepan over medium heat, bring sugar, butter, water and corn syrup to a boil. Boil without stirring until a candy thermometer registers 300°F to 310°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).

Pour into prepared pan. Wait 2 minutes, then sprinkle evenly with chocolate chips. When chips become shiny, about 2 minutes, spread over toffee. Sprinkle with chopped candy cane.

Refrigerate at least 2 hours until cold. Lift foil by ends onto a cutting board; break toffee in bite-size pieces.

Store: Refrigerator or airtight at cool room temperature 1 month