Time: 1 hour 15 minutes
Complexity: easily
Quantity: 115 pcs.

This white chocolate toffee gets its delicate, creamy texture from an unusual ingredient: marshmallows. Melt the marshmallows with cream and sugar until creamy, then stir the white chocolate into the hot marshmallow mixture until it melts. You can sprinkle the toffee with any toppings you like: chopped nuts, chopped dried fruit, or, as in this festive version, crushed red and white peppermint candies. Once set, cut into squares.

Ingredients:

• 4 cups marshmallows (about 36 pieces)
• 2 tbsp. sugar
• 1 cup heavy cream
• 4 tbsp (60 g) butter
• A pinch of coarse salt
• 3 tbsp. white chocolate granules (0.5 kg.)
• 1 tsp vanilla extract
• 10 mint candies, crushed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

marshmallow, sugar, cream, butter, white chocolate, vanilla extract, lollipop sticks

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Preparation:

Step 1
• Line a 22 x 32 cm baking dish with foil. In a medium saucepan, bring the marshmallows, sugar, cream, and salt to a boil over medium heat, stirring constantly. Continue stirring until the marshmallows are melted and all the sugar is dissolved. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chocolate is completely melted.
Step 2
• Pour the mixture into the prepared mold and scatter crushed candy canes on top. Let cool to room temperature, then wrap and refrigerate until the toffee is completely set, about 2 hours. Cut the toffee into 2.5 cm squares.

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