White Chocolate Peppermint Toffee is the perfect combination of your favorite holiday treats. It’s a fun flavor combination.
My mom was more of a candy maker than a cookie baker at the holidays. She made her mother’s caramels, her famous Rocky Road fudge and always Divinity. I’ve never been able to get her Divinity recipe to work for me!
A lot of people are afraid to make candy but really, as long as you have a good candy thermometer candy is easy. Both my mother and mother in law are fudge makers and my good friend April taught me how to make fondant so I have had some good teachers.
Today I am going to teach you how to make toffee! Usually toffee is made with a sprinkling of almonds and a layer of chocolate on top. Today’s version has a layer of white chocolate and a sprinkling of peppermint instead. It is my favorite Christmas flavor combination.
How to Make Toffee
In addition to a candy thermometer you want a nice heavy pan. An old pressure cooker works great. Melt the butter in the pan along with the sugar and a bit of salt. Cook it over medium heat. You don’t want it to cook too fast. Bring it to a boil and then cook until it reaches 285 degrees. Stir it occasionally. It will become a dark amber color.
I use my Thermopen and it works great.
While the toffee is cooking line a cookie sheet with foil and spray it with baking spray or you can line it with parchment paper.
Once the mixture reaches the correct temperature pour it onto the prepared pan.
Add 2 1/2 cups of white chocolate chips on top and let them sit and start to soften. Once they are softened you can spread them into a nice thin, even layer over the toffee.
Sprinkle with 1 cup of crushed candy canes or peppermint candies.
Allow the toffee to harden. You can put it in the refrigerator to hurry up the process. Once it is hard then break it into pieces.
Candy Making Tips
1. Use a wooden spoon to stir. A metal spoon can change the temperature
2. Heat your candy slowly. If you heat up the mixture too fast your butter may separate. If this begins to happen continue to stir and lower the temperature. Candy takes patience.
3. Use a good heavy pot and a candy thermometer. I have my mom’s old candy making pan and I think it was originally an old pressure cooker pan. You can often find old heavy pans at Goodwill.
How to Store Toffee
Toffee stores great and is easy to make ahead. Just keep it stored in an airtight container.
Change up your holiday baking a bit this year and try some candy!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
White Chocolate Peppermint Toffee Recipe
White Chocolate Peppermint Toffee
- 2 cups butter
- 2 cups brown sugar
- ¼ tsp salt
- 2½ cups white chocolate chips
- 1/2 cup chopped candy cane or peppermint candy
- Melt the butter, sugar, and salt in a heavy pan over medium heat. Bring it to a boil and then cook until it reaches 285 degrees. Stirring occasionally. It will become a dark amber color.
- While the toffee is cooking line a cookie sheet with foil and spray with cooking spray.
- Once the mixture reaches 285 degrees, pour it onto the prepared pan.
- Sprinkle white chocolate chips on top and let them sit and start to soften. Once they are melted you can spread them into a nice thin, even layer over the toffee.
- Then cover melted white chocolate with 1 cup of crushed candy canes or peppermint candies.
- Allow the toffee to harden. Once it is hard, break into pieces.