I like to sometimes turn candy into desserts (see cherry blossom everything!) and desserts into candy, like my apple crisp toffee. This sweet treat is another one along those lines, and whipped up in time for a co-worker’s retirement get together, and inspired by strawberry shortcake, of course. This candy is like a hint of summer, in the chilly days of fall!
- 1 1/4 cups butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup water
- 1 tbsp corn syrup
- 1 cup coarse crumbs from shortcake biscuits (I used Peek Freans), plus 1-2 extra for topping (finer crumb)
- 1 cup chopped dried strawberries (kitchen scissors work well to do this)
- 1 tsp vanilla extract
- 12 ounces white chocolate, chopped
Prepare a baking sheet with butter. To a heavy saucepan over low-medium heat, melt butter, then add both sugars, water and corn syrup. Increase heat to medium and cook for up to 20 minutes to “hard crack stage” while regularly stirring and scraping bottom of pan. Remove pan from heat and stir in vanilla, then add the biscuit crumbs and the chopped dried strawberries. Pour mixture onto prepared baking sheet and press with back of metal spoon to distribute thinly. Distribute the white chocolate over top of the hot toffee and allow to sit for a minute or so, until the chocolate has melted enough to smooth over with a spoon to fully cover the toffee. Sprinkle with remaining biscuit crumbs, and allow to fully set before breaking into pieces. Keeps well in a sealed container.
Like this recipe? Be sure to check out my other toffees !