| 2 c. butter |
1/3 c. water |
| 2 c. sugar |
1 (11-1/2 oz.) pkg. milk
chocolate chips |
| 2 T. light Karo syrup |
1 c. finely chopped nuts |
|
|
|
Line a 15" X 10" baking pan with foil, extend
over edges; set aside. Melt butter in 3-quart
saucepan. Stir in sugar, Karo syrup, and
water. Cook over medium heat, stirring frequently
until thermometer reaches 290 degrees. Mixture
should boil at a moderate rate on surface. Remove
thermometer. Pour mixture in pan, spread
evenly. Cool about 5 minutes or until top is
set. Sprinkle with chocolate chips; let stand 2
minutes. Spread chocolate over candy.
Sprinkle with nuts, press into chocolate. Cool
several hours or until set. Use foil to lift candy
out of pan. Break into pieces. Store in
airtight container. |
|
|