1 c. butter
1 c. sugar
1/2 t. vanilla
1 -1 1/2 c. milk chocolate chips
Toffee bits, optional
Line baking sheet with parchment paper. In a medium saucepan, combine butter and sugar. Cook over medium-high heat stirring constantly. The mixture will melt and start to bubble. Continue to cook and stir for 5-5 1/2 minutes, or until the mixture becomes the color of a paper bag. The key is a rich nutty brown color, not a burnt or light golden color. Remove from heat and stir in vanilla. Be careful as it will bubble up. Immediately pour the hot toffee over the baking sheet, spreading with a spatula if needed. Let the toffee cool a couple of minutes. While it is still warm, but not piping hot, sprinkle with chocolate chips. Let the chips sit for a few minutes to melt, then spread them evenly over the toffee. Place toffee in refrigerator or freezer for 30 minutes, or until toffee is hard. Once set, break apart. Store in airtight container at room temperature.
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