Toffee

Heath and Skor bars are one of my favorite candy bars, and the toffee on the inside is really easy to make and can be used to make homemade bars or add to cookies like chocolate chips.

Ingredients:

 2 sticks of butter

1 cup of sugar

1 tbsp of light corn syrup

3 tbsp of water 

Directions:

1. Line parchment on a baking sheet, if you want it thinner, then use a large cookie tray, and the smaller the pan, the thicker it will be. I like to use an 8x8 tray. Make sure to grease and spray the parchment so it doesn't stick.

2. Melt 2 sticks of butter in a saucepan and when melted, stir in 1 tbsp corn syrup, 3 tbsp water, and 1 cup of sugar. Whisk or stir constantly until it reaches 305F or 151C.

3. When it reaches the temperature, pour onto your parchment and let cool before removing and cutting. Remember that it is a hundred degrees hotter than boiling water.

3.5. If you are making homemade heath or skor bars, pour some melted chocolate on top and spread evenly before cutting.

4. When cool, do your best to cut into pieces, but it will probably break into triangles and random shapes because it is going to crack.

Note: If you try to make this without a thermometer, it is possible but a lot harder. It froths and is large and bubbling when it approaches and mine reached 305 right as it turned the slightest bit orange from its whiteish yellowish color, so good luck trying to do it without a thermometer, and that's probably the best indicator I saw.