OH BOY ARTIFACTS
Notebook In Toffee
9.25 × 7.25 inches
Oh Boy Artifacts 2018 collection
132 ruled 80 lb text weight, lay-flat, Wire-O bound pages, hardboard, stain-resistant, moisture-repellent covers
HOW TO MAKE TOFFEE
1 cup butter (only real butter can be used in this recipe)}
1 cup sugar
0.25 cup water
0.5 teaspoon salt
3 semi-sweet chocolate baking squares or 0.5 cup chocolate chips
1 cup coarsely broken pecans
In a heavy saucepan, combine the butter, sugar, water, and salt.
Stir the mixture constantly with a wooden spoon (do not try a plastic spoon; it will melt) until it forms a thin hard-crack surface (300°F)
Immediately pour into an ungreased 13 x 9-inch pan. Let it cool at room temperature until it hardens.
Melt the chocolate in a double boiler until smooth and spread over toffee. Sprinkle with nuts, pressing them into chocolate.
Let stand three hours before breaking into bite-size pieces.