Toffee

1 cup butter

1-1/3 cups sugar

1 Tbsp. white Karo syrup

3 Tbsp. water

Melt butter in heavy saucepan. Add other ingredients and cook very slowly until candy thermometer reads 300 degrees. Pour into well greased cookie sheet. Cool. Melt 4 hershey bars on top (sprinkle with slivered almonds, if desired). Cool.

Flip out onto wax paper. Break into chunks.

Be very careful not to get any of the hot toffee or hot chocolate on your skin. It can burn you, and is hard to get off quickly. If it happens, run cold water over the affected skin, which will help quickly cool the toffee or chocolate. This one is probably not the best recipe for cooking with the kids.

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