RECIPE CANDY RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Line a 10x15-inch pan with aluminum foil and lightly grease.
• Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers. 
• Melt together the butter and sugar in a medium saucepan over medium heat.
• Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
• Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
• Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
• Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth. 
• Spoon the chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles. 
• Let the toffee harden until the chocolate is set. Either at room temperature or in the fridge.
• Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
• Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days. 

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.