Butter Crunch Toffee

Butter Crunch Toffee

• 1 cup butter (2 sticks)
• 1 cup sugar
• 2 TBSP water
• 1 TBSP light corn syrup
• One and one-half cups semisweet chocolate chips
• One-half teaspoon Crisco or other shortening

In 2 quart heavy saucepan, melt butter over low heat. Remove from heat and add sugar; stir until well blended. Return to low heat and stir rapidly until mixture reaches a full rolling boil. (Important) Add water and corn syrup; mix well.

Stir and cook over low heat to 290 degrees.

Remove from heat and pour unto lightly buttered 11 X 17 pan. (It won’t fill to the edges.) Let cool slightly. Melt chocolate chips and shortening, spread on slightly cooled toffee. When cool, break in serving size pieces.