Chocolate Covered Rocha

1. 1

   Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.

2. 2

   Set pan aside.

3. 3

   Melt butter in a heavy 3 quart saucepan.

4. 4

   Stir in sugar, water and cornsyrup.

5. 5

   Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.

6. 6

   Clip a candy thermometer to the side of the of the pan.

7. 7

   Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).

8. 8

   Mixture should boil at a moderate, steady rate over entire surface.

9. 9

   Remove from heat and remove thermometer.

10. 10

    Pour mixture into prepared pan.

11. 11

    Spread evenly.

12. 12

    Cool for about 5 minutes or until the top is set.

13. 13

    Sprinkle chocolate pieces over the top.

14. 14

    Let set for 2 minutes.

15. 15

    Spread chocolate over candy.

16. 16

    Sprinkle with nuts, pressing into the chocolate.

17. 17

    Cool several hours to set.

18. 18

    Lift set candy out of pan, using the foil edges.

19. 19

    Break into pieces.

20. 20

    Store in a tighly covered container in the refrigerator for up to 2 weeks.

No additional tips available.