Candy Cane Buttercrunch
User Reviews
5
38 reviews
Excellent
Candy Cane Buttercrunch
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Candy Cane Buttercrunch is a crisp, buttery toffee with a smooth dark chocolate coating sprinkled with crushed peppermint candy canes. The toffee has a crunchy texture and a sweet, minty finish that pairs rich butter and sugar cooked to the hard crack stage with cool peppermint notes.
Description
This recipe starts with cooking butter, sugar, water, and salt to 298°F, reaching the hard crack stage for a crisp candy base. Vanilla and peppermint extracts add distinctive aromas before the mixture is poured onto parchment to cool into a thin, brittle layer.
After cooling, melted dark chocolate mixed with coconut oil coats the toffee. Crushed candy cane pieces add a festive crunch and refreshing peppermint flavor. The candy can be broken into pieces and stored at room temperature or refrigerated.
The precise temperature and layering technique create a traditional buttercrunch candy with a seasonal twist from the peppermint.
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Ingredients
- 14 tablespoons butter unsalted
- 1 cup sugar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 12 ounces dark chocolate chopped
- 1 tablespoon coconut oil
- ¾ cup candy cane or peppermint pieces, crushed
Instructions
- Line a baking sheet with parchment paper.
- Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
- Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
- Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
- Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!
Notes
- Watch the thermometer carefully to reach the correct hard crack stage for proper toffee texture.
- Cooling the toffee on parchment paper helps in easy removal and thin, crisp pieces.
- Melting chocolate in short bursts prevents burning and ensures smooth coating.
- Store the finished candy in a cool place or refrigerator to maintain crunchiness.
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User Reviews
Overall Rating
5
38 reviews
Excellent
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