July 9, 2009


Rachel Ward

1 c. sugar
1 c. butter
¼ c. water
½ c. chocolate chips

Heat sugar, butter and water to boiling in heavy 2 qt. saucepan, stirring constantly; reduce heat to med. Cook about 13 minutes, stirring constantly to 300 degrees or until small amount dropped in very cold water separates into brittle threads. Immediately pour toffee onto ungreased cookie sheet. If necessary quickly spread mixture to ¼ in. thickness. Sprinkle with chocolate chips; let stand until chips are soft. Spread over toffee. Let stand at room temp 1 hour. Break into bite size pieces.

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