INGREDIENTS

INSTRUCTIONS

Chocolate glaze (recipe follows)
Line 2 cooky sheets with foil; grease foil.  In a heavy 2 qt. saucepan,
stir together sugar, corn syrup, and cream until well blended.
Stirring constantly, cook over medium-low heat until mixture boils.
Add butter or margarine.  Continue cooking, stirring occasionally, until
temp. reaches 285 degrees F. on a candy thermometer or until small amount
dropped into very cold water seperates into threads which are hard, but not
brittle...about 30 min..  Pour onto greased foil-lined cooky sheets; spread
with greased spatula to cover entire surface.
Cool.  Spread with chocolate glaze.  chill 1 hour. Break into pieces. Store
in a single layer in a tightly covered container in a cool place. Makes
about 1 3/4 lbs.
Chocolate glaze-  In a small saucepan, melt 2 squares (2 oz) semi sweet
chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or
margarine, and 1 T. light corn syrup over low heat. Stir until smooth.
Remove from heat;  pour over toffee, spreading evenly.
NOTE:  I like to sprinkle chopped walnuts or almonds over toffee on top of
the chocolate glaze....more like See's Victoria Toffee that way!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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