Grease a jelly roll cookie pan before getting started
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right -compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll pan and spread to desired thickness (I use pretty much all of the pan)
Sprinkle chocolate chips over top. Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
No comments:
Post a Comment