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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.

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