This recipe calls for crushed candy canes. I wish the stores sold crushed candy canes or peppermints, this would make life so much easier. For many years I have placed the candy in plastic bags and beat them into chucks with my rolling pin.
It turns out that the sharp edges of the candy would pierce the plastic and there would be a million teeny tiny holes in the bag when you were finished, loosing candy when you pick the bag up. Am I the only person this happens to?
This time I had a genius idea, put them in your food processor or in my case ultimate chopper and crush them up that way. Why didn't I think of that sooner? It worked like a charm!
Now that we have handled the crushing part, here is what you will need:
5 Crushed Candy Canes
2 lbs White Chocolate
1/2 tsp Peppermint Flavoring
Melt the chocolate in a double broiler. I don't have a double broiler so I used a bowl on top of a pot. Make sure the water in the pot is not touching the bowl, I used only about an inch or so of water in the pot. The water should be hot but not boiling.
When most of the chocolate is shiny, stir until just melted. Once melted immediately remove the bowl from the pot. Combine the candy cane chunks with the chocolate. Save some of the candy to be sprinkled on top at the end. Add flavoring at this point.
Pour mixture onto a cookie sheet lined with parchment paper. I add clips to hold the parchment in place. The parchment will move around when you start to spread the chocolate and this helps. Spread the chocolate in a thin layer with an offset spatula. Sprinkle the top with the rest of the candy cane chucks.
Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces. Like you would peanut brittle.