Thin Toffee Crunch

Chocolate glaze (recipe follows) Line 2 cooky sheets with foil; grease foil. In a heavy 2 qt. saucepan, stir together sugar, corn syrup, and cream until well blended. Stirring constantly, cook over medium-low heat until mixture boils. Add butter or margarine. Continue cooking, stirring occasionally, until temp. reaches 285 degrees F. on a candy thermometer or until small amount dropped into very cold water seperates into threads which are hard, but not brittle...about 30 min.. Pour onto greased foil-lined cooky sheets; spread with greased spatula to cover entire surface. Cool. Spread with chocolate glaze. chill 1 hour. Break into pieces. Store in a single layer in a tightly covered container in a cool place. Makes about 1 3/4 lbs. Chocolate glaze- In a small saucepan, melt 2 squares (2 oz) semi sweet chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or margarine, and 1 T. light corn syrup over low heat. Stir until smooth. Remove from heat; pour over toffee, spreading evenly. NOTE: I like to sprinkle chopped walnuts or almonds over toffee on top of the chocolate glaze....more like Sees Victoria Toffee that way!