1 c(236.6 mL) sugar
1 c (236.6 mL)butter (2 cubes)
(do NOT substitute margarine for butter)
2 Tbsp (29.58 mL) corn syrup
(light)
3 Tbsp (44.37 mL) water
for the topping you can select from
the following:
chocolate - dark,
mint, milk, white or combination
and
ground walnut
or
chopped almonds
or
peppermints
or a combination
of each
Cook sugar, butter, syrup and water til a drop of mixture in water cracks (290oF or 250oC)
Stir constantly (color turns to a light brown). Remove from heat immediately.
Pour Toffee on a cookie sheet (warm the cookie sheet in the oven to help keep the toffee from cooling too fast) Tip the sheet or use a wooden spoon to spread around toffee - very thin
Gently spread (with the back of a wooden spoon) the slightly melted chocolate.
Sprinkle on the nuts or peppermints over the chocolate.
Freeze until chocolate is set. Break into pieces.
Share and ENJOY!