Heath bars are one of those fantastic chocolates I remember from my childhood. They were one of my favorites and they're still one of my mix-in toppings of choice when you can pick toppings from an ice cream shop. These are super easy to make and not nearly as finicky as most candies can be. You can stir and let the sugar crystalize as much as you want and they'll still be great.
Butter Toffee heath bars (makes about 90 bite sized pieces)
- 1 lb unsalted butter
- 2 ⅔ cup sugar
- ⅓ cup water
- ¼ cup corn syrup
- pinch of salt
- melted chocolate for covering
- Cook sugar, butter, water and corn syrup and salt until it reaches 290 degrees (hard crack stage) while stirring constantly. (Normally you don't want to stir sugar for candy because you don't want this to crystalize. But because you want this one to have that hard crystal structure that breaks apart and dissolves on your tongue, stirring is just fine).
- Remove from heat and pour over parchment paper until completely cooled.
- Break into pieces and dip in chocolate to finish.