Christmas Traditions: Candy-Making Part 2

Peppermint Bark & English Toffee

This year's candy making continues with two of my absolute favorites. The peppermint bark is very simple. I don't really measure it out, so just use your best judgement.

2 bags of white chocolate chips (good quality)

2 boxes of peppermint candy canes

1-2 teaspoons of peppermint extract

Unwrap the candy canes and put them in a ziploc bag. The best part is busting them up with a meat mallet. It is really fun! Leave some bigger chunks in there--not too small. At the same time, melt the chocolate chips in a double boiler. When it is melted, mix in a few of the larger chunks of candy canes. Stir in some peppermint extract. Spread it out on a large sheet of parchment paper and immediately sprinkle with more candy canes. Let it cool and break it up.

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I love homemade toffee more than any other candy. It takes a little bit of patience and sweating over a steaming hot pot while it cooks. But it is definitely worth it!

English Toffee

Lion House Christmas

1 cup walnuts or pecans, chopped (I use almonds)

1 cup butter

1 cup sugar

2 tablespoons water

3 tablespoons light corn syrup

1 teaspoon vanilla

1 8-ounce milk chocolate bar

Butter a 9x13-inch pan. Sprinkle 3/4 cup chopped nuts in the bottom of the pan; set aside. Combine butter, sugar, water and corn syrup in a heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir until candy reaches hard-crack stage, 300 degrees (when dropped in cold water, mixture should form hard, brittle threads that break easily). Pour candy over nuts in prepared pan and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes then spread out over candy. Sprinkle with remaining 1/4 cup nuts. Makes 1 1/2 pounds. Note: You can also make this without nuts and it is just as yummy!