Butter Toffee

Butter Toffee
By Melissa Summers

30 Hershey kisses

2 cups butter – room temperature

2 cups sugar

Cook the butter and sugar in a large pot on medium high heat for about 12-15 minutes until it reaches HARD-CRACK on the candy thermometer.

Pour on jelly roll cookie sheet and spread evenly with spatula.

Let harden a few minutes until you can touch it and it will not indent but is still hot.

Place 30 Hershey kisses on the toffee. Let them melt and then spread evenly over toffee.

Let cool 4-5 hours or overnight. Break up with a knife.