Not only do these bars taste delicious on their own, but also can be broken up to be used in ice cream or cookies.
Step 1: Gather Ingredients and Materials
- chocolate chips (1 or 2 bags should be fine)
- 2 cups (1 pound, 4 sticks) of butter
- 2 and 2/3 cups granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
As far as kitchen supplies go, you will need
- 1 large pot
- a big baking sheet with sides at least an inch tall
- a trustworthy candy thermometer (I was able to find one at my local market for around $5)
Step 2: Combine Ingredients
Cut the butter into small, even squares. It will melt quicker and cook more evenly.
Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan on medium heat.
Stir until melted, and then insert the candy thermometer.
- Have your mitts at the ready! This toffee's about to get hot
- As you're just starting to melt these ingredients, and the sugar is still grainy, it's apt to stick to the side of the hot pot. You don't want burnt sugar messing with your toffee's taste and texture, so have some water and a pastry brush on hand. Occasionally wipe down the edges of the pot as sugar sticks to it, and you're safe.
- Be sure the bulb of the candy thermometer isn't touching the bottom or sides of the pan, or the temperature reading will not be accurate
Step 3: Stir!
I took pictures at various stages and temperatures during this process. It rises pretty steadily from when you put in the thermometer and then hovers at 230 for awhile. After that it will rise again very quickly, so be careful
If at any point the candy appears to separate (with a layer of melted butter on top) stir it vigorously to make it come back together again.
As it reaches the proper temperature it will turn a dark, golden-amber color and smell amazing.
Step 4: Pour (with caution)
The surface of your toffee will look rough at first, but that will settle out as it cools.
I used a fairly small pan, and so didn't need to spread my toffee out to reach an even thickness. If your pan is bigger than mine, then get out a spatula and spread your toffee out to the edges right after you pour.
Step 5: Score
Prep your knife with some butter and score the toffee into small squares or rectangles, firmly cutting through to the bottom of the pan. If the toffee fills in your cuts, it's still too hot and you need to wait a bit more.
Allow the toffee to cool completely.
Step 6: Break up the toffee
At this point, the toffee is finished and can be served plain. But we're making Heath Bars, so now come the chocolate.
Step 7: Dip
Now take a fork and dunk each toffee square into the melted chocolate. Once it's completely covered, place on wax paper or another kind of non-stick surface.
If you end up like me and have a bowl of leftover melted chocolate, feel free to drizzle some over your bars