Cut the butter into small, even squares. Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat.
Stir the mixture constantly until the sugar is dissolved and the butter is melted .
Insert a candy thermometer and bring candy to a boil , while constantly stirring
Periodically brush down the sides of the pot with a wet pastry brush to prevent sugar crystals from forming on the sides turning your candy unpleasantly gritty.
Continue to cook the candy stirring frequently, until it reaches 300 degrees on the candy thermometer ( Tip: If you don't have a candy thermometer in a cold glass water drop a little of the mix in the glass if candy hardens quick it's done, if it's still a little soft it still needs a little more cooking).Watch the candy as it approaches 300 degrees since it cooks quickly and can easily scorch at high temperatures. As it reaches the proper temperature it will turn a dark, golden amber color.
Once the candy reaches 300 degrees, carefully remove the pan from heat and pour toffee onto baking sheet. Be very careful during this process, as hot sugar can cause painful burns.
Immediately after the toffee is poured onto the baking sheet, use a spatula to spread the candy to an even thickness.
Allow the toffee to begin to set for a minute or two, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles, firmly cutting through to the bottom of the pan. Than see chocolate topping recipe!
Using a double boiler, ( a pot filled halfway with water and a bowl that fits a little bigger than the pot , any bowl that is heat resistant, no plastic bowls! ). Once water in pot starts to boil place bowl into pot and add chocolate to bowl and butter constantly stirring till chocolate has completely melted, than pour chocolate over toffee.You may also generously sprinkle chopped nuts while chocolate is still wet. Place in refrigerator and let it completely cool for 15-20 minutes so chocolate can set.
Once set toffee can be served immediately or stored in airtight containers or in a sandwich bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 323 (52%)|
|Amt Per Serving||% DV|
|Total Fat 35.9g||48 %|
|Saturated Fat 21.3g||106 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 66.7mg||21 %|
|Sodium 183.3mg||6 %|
|Potassium 138.3mg||4 %|
|Total Carbohydrate 81g||24 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 78.9g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 624
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