*This is basically Almond Roca without the nuts
Ingredients:
- 1 C real butter (2 sticks) – DO NOT — USE MARGARINE
- 1 C sugar
- 3 Tbsp Water
- 1 tsp light karo corn syrup
- 1 C chocolate chips
Directions:
- Melt butter in saucepan (preferably non-stick and heavy duty)
- Once melted, add sugar, water and karo syrup
- Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
- Raise heat to medium high and let boil
- Stir occasionally (DO NOT OVER STIR) until it reaches 302 degrees on the candy thermometer – it will be light/medium brown in color
- Remove from heat
- IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
- Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
- Freeze until chocolate is set, approx. 15 minutes
- Crack and eat
Notes:
- Store in an airtight container at room temperature.