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Friday, 31 October 2014       

butter crunch toffee Recipe


Butter Crunch Toffee
1 pound butter
2 cups granulated sugar
1/4 cup water
2 tablespoons white syrup

Frosting
1 (6 ounce) bag milk chocolate chips, melted
1/4 cup finely chopped nuts

In a 2-quart saucepan, melt butter and sugar. Add water and syrup. Cook over low heat to 300 degrees F (crack stage). Pour into jellyroll pan. Cool. Spread with frosting and break into pieces.


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