This is a candy that out family begs Jennifer to make each Christmas. We go through at least 5-6 batches during a season. Christmas has not officially started until we have served the first batch of Butter Crunch. The origin of the Butter Crunch comes from Jennifer’s grandmother, who was affectionally known as “Mom” her whole life (at least when the grandchildren started showing up).
Tools
- Candy thermometer
- Parchment paper
- Baking sheet
- 2-quart saucepan
Ingredients
- 1 cup butter
- 1 cup sugar
- 2 TBS water
- 1 TBS light corn syrup
- 1 package (6 oz.) chocolate chips
Directions
- Line baking sheet with parchment paper
- Melt butter in 2-quart saucepan over medium heat
- Add sugar, water, corn syrup
- Heat to boiling, stirring constantly, to 290 degrees on candy thermometer
- At 290 degrees, immediately remove from heat and pour onto parchment paper and spread
- Melt 1/2 of the chocolate chips and spread over upturned side of cooled candy base.
- When firm, turn the candy over and spread remaining melted chocolate chips.
- When firm, break into pieces and store where cool.
