Peppermint Toffee made by Eve & Alice, with assistance from Shany & Sneha

Gluten Free

Based on Reade’s recipe.

It’s super yummy…and you should make it too!

First lay out wax paper or parchment paper on a cookie sheet and spray with nonstick spray.

In a large skillet (or saucepan) put:

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp water
  • 1-3/4 sticks of butter – it’s helpful to cut the butter up so it melts faster. If you use unsalted butter, add a pinch or two of salt.

Heat these on med/high heat, stirring constantly, letting it bubble for about 5-7 minutes, or until you can drop a little bit into a cup of water and it floats, or until the temperature has reached 300 °F.

Stir, then pour onto the wax paper. (You can also put nuts down and pour the toffee onto the nuts.)

BE REALLY CAREFUL.  The Toffee is super hot and dangerous, don’t do like I did (this is Bill) and lick the spoon, it will burn your tongue!

Cut up

  • 1 cup (ish) of bittersweet chocolate (or use chocolate chips … or milk chocolate … or 1/2 c semisweet chocolate chips and 1/2 c mint chips),

and sprinkle/drop it on top of the toffee.

When the chocolate melts, spread it around until all of the toffee is covered.

Put the cookie sheet of toffee in the fridge until it hardens. Eat!

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