The bright freshness of peppermint and the dark sweetness of caramel combine to make a surprisingly tasty treat.
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click here and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
INGREDIENTS
1 cup (230g) of unsalted butter
1 cup (220g) of granulated sugar
1 cup (341g) of light corn syrup
1 cup (306g) of sweetened condensed milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
4 regular candy canes
SUPPLIES
A lined 8×8 baking pan
A candy cane crusher
A saucepan
A thermometer
A silicone spatula
An offset spatula
DIRECTIONS
Crush the candy canes.
Separate the pieces from the powder and use it in the next step.
In a medium saucepan, combine the butter, sugar, corn syrup, sweetened condensed milk, salt, and candy cane powder.
Cook over medium heat, stirring occasionally, until the butter has melted, and the sugar has dissolved.
Once it starts boiling, insert the thermometer probe and continue cooking, stirring constantly, until the mixture reaches 240°F.
Immediately remove the pan from the heat and stir in the vanilla and peppermint extracts.
Pour the caramel into the prepared pan.
Sprinkle the crushed candy canes over the top while the caramel is still soft, pressing them gently into the surface.
Let the caramel cool completely at room temperature or in the fridge, then cut it into whatever size pieces you’d like.
