1 3/4 c  Sugar
1/3 c  Light corn syrup
1/4 c  Heavy whipping cream
3/4 c  Butter or margarine

Chocolate glaze (recipe follows)

Line 2 cooky sheets with foil; grease foil. In a heavy 2 qt. saucepan,
stir together sugar, corn syrup, and cream until well blended.

Stirring constantly, cook over medium-low heat until mixture boils.

Add butter or margarine. Continue cooking, stirring occasionally, until
temp. reaches 285 degrees F. on a candy thermometer or until small amount
dropped into very cold water seperates into threads which are hard, but not
brittle…about 30 min.. Pour onto greased foil-lined cooky sheets; spread
with greased spatula to cover entire surface.

Cool. Spread with chocolate glaze. chill 1 hour. Break into pieces. Store
in a single layer in a tightly covered container in a cool place. Makes
about 1 3/4 lbs.

Chocolate glaze- In a small saucepan, melt 2 squares (2 oz) semi sweet
chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or
margarine, and 1 T. light corn syrup over low heat. Stir until smooth.
Remove from heat; pour over toffee, spreading evenly.

NOTE: I like to sprinkle chopped walnuts or almonds over toffee on top of
the chocolate glaze….more like Sees Victoria Toffee that way!