English Toffee

Not much to say here...everyone knows what English toffee is. This recipe is AWESOME! This stuff tastes identical to a Heath bar. Mmmmm!

Recipe adapted from Jamie Cooks It Up and Paula Deen

2 C butter (I use salted)
2 C sugar
3 T corn syrup
6 T hot water
2 tsp. Vanilla extract

2 C chocolate chips (semi or milk...whatever you prefer...I used one brick of Ambrosia)

1. Butter a jelly roll pan (I used a 10x15). Place the butter in a large heavy pot. Turn the heat to medium high.
2. Once the butter is almost melted add the sugar and stir it well to incorporate.
3. Keep stirring. When the mixture has come to a boil add the corn syrup and stir it well.
4. Add the water a few tablespoon or two at a time, in different spots of the pan.
5. Keep stirring.
6. Now it's just you, the wooden spoon and the candy, my friend. Stir it and stir it and stir it over medium heat. You want to continue cooking it until it reaches 310 degrees. This should take about 8-10 minutes. It will start to become kind of frothy and light brown in color. Turn off heat and mix in vanilla extract.
7. Pour it into buttered jelly roll pan. Let it cool completely. Overnight is best.
8. Pour the chocolate chips into a medium sized bowl and heat them in the microwave for 30 seconds. Stir and return to the microwave to heat for another 30 seconds. Stir and repeat until the chocolate is smooth and melted. (If melting a bag of chocolate chips, add a couple teaspoons of shortening to thin it out a bit.)
10. Pour the chocolate over the top of the cooled candy.
11. Sprinkle with 1/2 cup finely chopped nuts (optional).
12. Allow the chocolate to cool and set up completely. Then break it into pieces. Store in an air tight container for up to three weeks.