Ingredients:
- 12 oz white chocolate, chopped
- 12 oz dark or semisweet chocolate, chopped
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies
Instructions:
- Line a baking sheet with parchment paper.
- Melt the dark chocolate in a double boiler or microwave. Stir in peppermint extract and spread onto the prepared sheet. Chill until firm.
- Melt the white chocolate and spread it evenly over the chilled dark chocolate.
- Sprinkle crushed peppermint candies over the top and press lightly to adhere.
- Chill until completely set, then break into pieces.
5. Divinity
Ingredients:
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Instructions:
- In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat until it reaches 250°F (hard-ball stage) on a candy thermometer.
- Meanwhile, beat the egg whites in a stand mixer until stiff peaks form.
- Slowly pour the hot syrup into the egg whites while beating continuously. Beat until the mixture thickens and holds its shape.
- Stir in vanilla and nuts (if using). Drop spoonfuls onto wax paper to set.
6. Classic Toffee
Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions:
- Line a baking sheet with parchment paper.
- In a heavy saucepan, combine butter, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture turns a deep amber color (about 300°F).
- Remove from heat and stir in vanilla.
- Pour the mixture onto the prepared baking sheet and spread evenly.
- Sprinkle chocolate chips on top, let them melt, and spread into an even layer. Top with nuts, if desired.
- Cool completely before breaking into pieces.