MATC Chocolates Sale

Place sugar, lemon juice, and water in a heavy saucepan.

Cook over medium heat, stirring constantly with a wooden spoon until the sugar melts and eventually becomes a light caramel color.

Carefully (the mixture will bubble up), add the hot cream all at once.

Stir over heat until smooth again.

Pour over melted chocolate and stir until smooth. (If mixture separates add 1 Tbs. more cream and stir)

Pour into a 9" x 9" square pan that is lined with buttered aluminum foil or buttered parchment paper.

Let cool completely, about 4 hours. (Do not refrigerate.)

Cut into squares, circles or triangles as desired, keeping the size small - about 1".

Melt semi-sweet chocolate slowly, stirring often.

Place candy on a fork and dip into a melted chocolate until covered.

Lift out and tap 2 times on edge of bowl so excess chocolate runs off.

Flip over onto parchment or waxed paper-lined cookie sheet.

Sprinkle with chopped toffee candy bar and let sit until chocolate is hard.

Store at room temperature, tightly covered.