3/4 – 1 White Chocolate Chips
Butter the sides of a 2 quart saucepan.
Melt the butter.
Add sugar, water and Karo syrup.
Heat to 290 degrees using a candy thermometer.
Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it’s okay.
As soon as it reaches 290 pour into a greased pan.
Let sit for 2 minutes.
Sprinkle chips on top and let set for 3 minutes.
Spread the chips out, freeze and cut or break into little pieces.