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As promised here is the recipe for heath bars...it's very addictive.
TOFFEE
BRING TO A BOIL - STIRRING CONSTANTLY - COOK TO 290 DEGREES ON A CANDY THERMOMETER. YOU MUST STIR CONSTANTLY AS THIS CAN EASILY BURN.
3/4 lbs. butter
1 1/2 C. sugar
1 tsp white karo
REMOVE FROM HEAT AND QUICKLY STIR IN 1/2 C. FINELY CHOPPED WALNUTSM I LIKE TO MAKE IT WITH PECANS OR ALMONDS.
POUR ON 10 X 15 UNGREASED SHEET.
COOL TIL WARM.
SPREAD WITH MELTED CHOC.( I USE THE MELTING WAFERS FOR CANDYMAKING, BUT CAN USE MELTED MILK CHOCOLATE CHIPS TOO) AND SPRINKLE WITH MORE NUTS PRESSING DOWN SLIGHTLY. WHEN COOLED, SMACK THE PAN ON A COUNTER OR TABLE TO BREAK UP INTO PIECES. TURN OUT OF PAN. STORE IN AIRTIGHT CONTAINER.
MAKES ABOUT 28 OZ.
TOFFEE
BRING TO A BOIL - STIRRING CONSTANTLY - COOK TO 290 DEGREES ON A CANDY THERMOMETER. YOU MUST STIR CONSTANTLY AS THIS CAN EASILY BURN.
3/4 lbs. butter
1 1/2 C. sugar
1 tsp white karo
REMOVE FROM HEAT AND QUICKLY STIR IN 1/2 C. FINELY CHOPPED WALNUTSM I LIKE TO MAKE IT WITH PECANS OR ALMONDS.
POUR ON 10 X 15 UNGREASED SHEET.
COOL TIL WARM.
SPREAD WITH MELTED CHOC.( I USE THE MELTING WAFERS FOR CANDYMAKING, BUT CAN USE MELTED MILK CHOCOLATE CHIPS TOO) AND SPRINKLE WITH MORE NUTS PRESSING DOWN SLIGHTLY. WHEN COOLED, SMACK THE PAN ON A COUNTER OR TABLE TO BREAK UP INTO PIECES. TURN OUT OF PAN. STORE IN AIRTIGHT CONTAINER.
MAKES ABOUT 28 OZ.