This recipe is a first for me, it is the first time I was successful making candy. The last time I tried boiling sugar I burned it. I burned it badly. I actually had to throw away the pot because the sugar had scorched the bottom. This time around I did not leave the room, I did not quit stirring, and I actually used a thermometer which my eyes never left. As soon as the temperature reached 300 degrees F, I turned off the burner and removed the pot promptly. Heath Bars are one of my favorite candy bars, and I really wanted to succeed in making them at home. I may have actually danced with joy when I sampled these. Delicious chocolate and buttery toffee meet, and it is love.
Have faith dear reader, you can make these yourself. You need to be patient and keep a watchful eye on the candy thermometer. Some people (more experienced than I) can do this without the trusty thermometer. If that is you congratulations. The sugar mixture will turn a lovely caramely brown when it is done. Or if you are like me and prone to burning sugar when you try to do it by “eyeing it” it is done when the thermometer reaches 300 degrees F.
These toffee bars should be added to your holiday treat platter. Make them for your family, make them for your friends, make them for your neighbors, and snitch some for yourself. Wrap them up in pretty paper and give them as gifts.
CHOCOLATE COVERED TOFFEE “HEATH BARS”
1 c butter
1 c sugar
1/3 c brown sugar
2 T water
1/2 c chopped pecans
2 c chocolate chips
Line a jelly roll pan with foil. Lightly grease the foil, and set aside. Melt butter, sugars, and water in a heavy sauce pan over a medium high heat. Using your candy thermometer monitor the sugar temperature. Stir constantly until it becomes a carmely brown color and the temperature reaches 300 degrees F, turn off burner and remove pan, stir in pecans (I forgot this step so I sprinkled them on top once they were covered in chocolate). Pour sugar mixture onto jelly roll pan and spread out. Wait a couple minutes as the sugar cools and the toffee begins to set.
Using a pizza cutter slice toffee into desired size. Let cool completely. (As you can see in the top left corner my daughters and I had to sample the plain toffee. It was amazing )
Once toffee is completely cooled and hard, gently break apart into individual pieces. Put chocolate into a double broiler and melt gently. Drop one piece of toffee in at a time, cover completley with chocolate, shaking excess off, and place onto parchment paper to cool completely and have the chocolate set.
If you want to sprinkle with chopped nuts do so before the chocolate cools. ENJOY!
Becoming a food blogger has caused my children to want to pose with the food. They are some silly girls!