Post by Baking_Bud on Dec 17, 2002 0:40:51 GMT -6
Buttery Good Homemade Toffee1 pound of butter
1/2 cup water
2 cups sugar
1 tsp. salt
16 ounces MILK chocolate chips
* candy thermometer
DIRECTIONS: Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees (approx 10-13 minutes). Pour into an ungreased 10x13 inch baking sheet and spread evenly to coat. Will begin hardening immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours. Slam pan once on counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving.
This will make a 10x13 pan (* but you can also cut the recipe in half and use a smaller pan)