Christmas Cracker Toffee #Christmas

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I favor this candy stored in the refrigerator so the chromatic stays rustling, but the freezer would be a satisfactory option too.

INGREDIENTS

Caramel sauce:

• 1 stick (1/2 cup) salted butter
• 1 cup heavy whipping cream
• 2½ tsp. THM Super Sweet Blend (or more, to taste)
• 2 tsp. molasses
• ½ tsp. vanilla extract
• ⅜ tsp. xanthan gum
• 6 Light Rye Wasa crackers

Chocolate Ganache:

• 1 oz. unsweetened baker's chocolate
• 2 T refined coconut oil
• 4 tsp. THM Gentle Sweet (or more, to taste)
• Dash of salt
• 6 T heavy whipping cream

INSTRUCTIONS

1. Make the caramel. In a nonstick saucepan over medium heat, whisk together all the ingredients (sprinkle the xanthan gum in while whisking so it doesn't clump). Bring to a slow boil, then turn the heat down as low as you can and still keep the caramel bubbling. Cover the saucepan and let the caramel slow boil for about 7 minutes, whisking occasionally so it doesn't burn. The end result should be thick but pourable.
2. Arrange 6 Light Rye Wasa crackers in the bottom of a 9x13 inch pan so that they are not overlapping. Pour the hot caramel sauce over them and bake at 400 degrees F for 15 minutes or until a darker caramel color and bubbly. Let cool on the counter, then freeze to chill.
3. Meanwhile, make the chocolate ganache by melting the chocolate, coconut oil, Gentle Sweet, and salt in the microwave. Microwave in 15 second increments, stirring often, so the chocolate doesn't burn. When everything is melted, whisk in the cream in 2 T increments. Put the ganache in a small sealable plastic bag.
4. When the caramelized crackers are chilled in the freezer, cut a small hole in the corner of the plastic bag and drizzle them with the chocolate. Put the toffee in the refrigerator for the chocolate to harden. Once it does, cut the toffee into pieces with a sharp knife and store in a sealed container in the fridge or freezer, your choice (I prefer the fridge for a softer caramel). Yields about 10 servings.

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