Ingredients
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1 cup candy canes (about 6–8), crushed
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2 tbsp unsalted butter
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1/2 cup granulated sugar
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1/4 tsp ground cinnamon
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1/4 tsp salt
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2–3 tbsp water
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Optional: 1/2 tsp vanilla extract
Instructions
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Crush the candy canes:
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Place candy canes in a ziplock bag and crush with a rolling pin or use a food processor. Set aside.
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Make the cinnamon sugar base:
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In a medium saucepan, melt butter over medium heat.
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Add sugar, cinnamon, salt, and water. Stir until sugar dissolves and mixture begins to bubble.
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Add candy canes:
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Stir in crushed candy canes.
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Cook for 1–2 minutes, stirring constantly, until candy begins to melt slightly and the mixture is sticky but not fully liquid.
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Smash & spread:
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Pour the mixture onto a parchment-lined baking sheet.
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Use a spatula or the bottom of a cup to gently press/smash it into a thin layer.
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Cool & break into pieces:
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Let it cool completely.
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Break into irregular pieces and serve as a festive treat.
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Tips & Variations
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Chocolate drizzle: Add melted dark or white chocolate on top for extra flavor.
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Peppermint flavor boost: Add a drop of peppermint extract with the butter.
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Storage: Store in an airtight container at room temperature for up to 1 week.
If you want, I can also give a hot drink variation, turning this into a Cinnamon Candy Cane Smash hot chocolate that’s perfect for winter evenings.
Do you want that version?
