- 1 tsp. table salt
- 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
- 4 oz. unsweetened chocolate, coarsely chopped
- ¾ cup crushed peppermint candy
- 3-¾ cups granulated sugar
- 1-½ cups heavy cream
- 3 Tbs. light corn syrup
Lightly butter the face of a candy thermometer and set aside.Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixtur...