Toffee

This recipe is from Jacob and Kara Parnell, long ago friends in East Lansing.

1 c brown sugar
1 c butter
1 Tablespoon light corn syrup (I use golden syrup instead)
3 Tablespoon water

Melt the butter and then add the rest of the ingredients. Bring to a boil an boil over medium heat for 15 minutes, stirring. Watch near the end so it doesn't burn. It will thicken and just before it is ready, start to follow the wooden spoon around the pan a bit.

Take it off the heat and keep stirring so it still doesn't burn. Pour onto a buttered cookie sheet. Depending on the flatness of said cookie sheet, you may need to pull it out a bit unless you like thick toffee. Before it cools place nice chocolate chips or chunks of nicer chocolate on the warm toffee and let it melt so you can spread it around. Some people also add chopped nuts.