I have officially started my holiday baking/candy making now that the tree is up and it looks nice and festive at my house. Traditionally, we always put our decorations up later in December, leaving them up until old Christmas day, January 6th. But as I travel home for the holidays, I wanted a little extra time to enjoy all my sparkly things!
With this year’s crop of kitchen offerings, I wanted to make something a little fun, and a little different from the usual red and green you may see on the candy plate. This frosty toffee, with its crisp waves of icy blue and white chocolate confectioner’s coating, is filled with minty flavor and buttery shortbread crumbles, and if I say so myself, is pretty tasty (I tasted twice…just to be sure 😉 ) And hey, make it year round and call it Smurftastic toffee 🙂
- 1 1/4 cups salted butter
- 1 cup white sugar
- 1/3 cup light brown sugar
- 1/3 cup water
- 1 tbsp white corn syrup
- 150 gram package shortbreads, crumbled
- 1 tsp pure mint extract
- 10 ounces white chocolate confectioners coating
- 6 ounces light blue confectioners coating (the recipe can also be made with straight white chocolate if you can’t find confectioners coating in your neck of the woods)
Butter a cookie sheet and set aside. In a heavy saucepan, melt butter over low heat. Add both sugars, water and corn syrup and stir until sugars have dissolved. Increase heat to medium and cook for about 15 minutes or until toffee mixture has reached the “hard crack” stage (keep a glass of iced water nearby for this). Remove from heat and stir in mint extract and shortbread crumbles. Spread hot toffee on prepared cookie sheet, stretch to desired thickness. Melt white chocolate confectioners coating in microwave at 30 second intervals, drop by spoonfuls onto toffee, allowing space between. Melt blue confectioners coating the same way, and drop spoonfuls between the white chocolate. Swirl with the back of a spoon to distribute coating on toffee and mix colors somewhat. Take a knife and make finer swirls in warm chocolate. Set in a cool place to fully firm, then break into pieces. This recipe yields a little over 2 pounds of candy.
Have a bite and go find some mistletoe to share a minty kiss !