If you are a lover of cinnamon heart candies that are everywhere this time of year, or just a fan of cinnamon in general, you’ll really enjoy this toffee. With a little kick from cayenne and the addition of white chocolate, it is a creamy and spicy treat that is perfect for Valentine’s Day, or any day you want to show someone a little love.
Start by greasing a larger cookie sheet with butter, set aside. Get your ingredients ready:
- 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
- 1/2 tbsp ground cinnamon
- generous pinch of cayenne
- 1 tsp liquid red food coloring
- 2 x 225gram bags white chocolate chips
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 16-18 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 cinnamon, cayenne and red food coloring until evenly distributed. Pour onto prepared pan and stretch to desired thickness – I used a larger pan and stretched the toffee to cover it entirely, resulting in a thin toffee. Pour white chocolate chips over top and allow to sit for a couple of minutes until softened. Then, using the back of a metal spoon, spread the white chocolate evenly over the top of toffee.
Allow the toffee and chocolate to cool completely and harden in pan before breaking into pieces to serve. Enjoy!