1 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
1 cup butter
1 teaspoon chopped green onions
1 1/2 cups water
1 teaspoon lemon zest
1 teaspoon cornstarch
1/2 cup confectioners' sugar
Using a candy cane, beat together brown sugar, vanilla extract, butter, green onions, water, lemon zest and cornstarch. Heat in a large heavy saucepan or pot along with the water, stirring constantly. Bring to a boil. Reduce heat to low, stirring constantly, and cook, stirring, for 5 minutes. Remove from heat, and allow to cool slightly. Chill in refrigerator.
Combine confectioners' sugar and remaining brown sugar in a small bowl using a metal spoon shaker. Push firmly into skillet and shake to coat. Pour into ungreased slot in a plastic bag. Place candy cane in bag, sealing tightly against spoon to prevent leaking.
Place candy cane in small bowl. Add additional water, if necessary, to make 1 large candy cane. Bring to a simmer, stirring occasionally, until bubbly and soft, about 1 minute. Remove from heat. Let stand a few seconds to cool, then store in tightly covered container in refrigerator.
Remove wrapper from bag and shake hands with candy cane. Wrap and repeat with remaining candy cane. Chill until chocolate flavors are well blended, about 1 hour. Serve warm.
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