Grandma's Toffee Recipe
3 milk chocolate candy bars (1.55 ounces each)
1/2 C. (1 stick) butter
3/4 C. packed light brown sugar
2 T. light corn syrup
Butter a disposable 8-inch foil pie tin and set aside. Finely chop candy bars and set aside.
Place butter, brown sugar and corn syrup in a 2-quart glass bowl. Microwave, uncovered, on high (100% power), 3 minutes. Carefully remove from microwave oven (using oven mitts) and stir well. Place back in microwave for 4 more minutes (or until candy reaches between 275° F. and 300° F. on a candy thermometer). Carefully remove from microwave.
Immediately pour candy into prepared tin. Quickly sprinkle chopped candy bar over candy and spread out to edges using back of a spoon, to melt. Place in refrigerator to cool 30 minutes, or until chocolate has turned solid again.
Turn candy out of pan and break into pieces. Store in a covered container or tin for up to a week.
Makes about 30 (1 1/2-inch) pieces
To cook on stove top:
In a 2-quart or larger saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup and increase heat to medium-high. Stirring constantly, bring to a slow boil. Reduce heat to medium and cook, stirring constantly for 7 minutes (or until candy reaches between 275° F. and 300° F. Fahrenheit on a candy thermometer). Proceed as for microwave instructions.
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