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Ingredients
2 sticks butter
1 1/3 cups granulated sugar
3 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups chocolate chips or chocolate
bar(s) broken into small pieces
1/2 cup nuts (optional)
Directions
Line a baking sheet with heavy duty
aluminum foil or simply form the aluminum foil into a 16" square and
fold up the sides to a 1" height. Butter the aluminum foil and
set aside.
Add butter, sugar and water to a medium
saucepan and turn heat to medium high. Bring mixture to a bubbling
boil and cook, stirring constantly, for about 10 minutes. Continue
cooking until mixture turns into a dark golden brown (or if you have
a candy thermometer, heat until temperature reaches 300
degrees). Once the
color begins to darken, be ready to remove from heat, because the
mixture can get scalded very quickly once it turns dark.
As soon as mixture has turned a dark
golden brown, remove from heat and stir in the salt and vanilla.
Poor into 8x8 foil and smooth (rubber spatulas work well) to make it even and to create desired
thickness (1/4" is a good thickness (as seen in photo above).
After the mixture cools slightly, poor
chocolate chips over the top and spread around to help the melting
process. Once chocolate is evenly coated over the candy, let
sit at room temperature until candy is completely cool and chocolate
is hardened.
Break into pieces and store in air-tight
container at room temperature or in refrigerator for up to one
month.
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