Chocolate-Speckled Toffee

• Cooking spray
• 1 cup sugar
• 1/2 cup light-colored corn syrup
• 1/4 cup butter, cut into small pieces
• 1 tablespoon water
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 ounce semisweet chocolate, coarsely chopped

1. Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.
2. Combine sugar, syrup, butter, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon until ingredients are just combined. Cook, without stirring, until candy thermometer registers 300u0b0 (about 5 minutes).
3. Remove from heat. Stir in 2 teaspoons vanilla. Sprinkle 1/2 teaspoon baking soda over surface of mixture; carefully stir baking soda into mixture. Immediately pour sugar mixture onto prepared pan. Working quickly, spread to about 1/8-inch thickness using prepared spatula. Let stand for 2 minutes. Sprinkle chocolate evenly over toffee, and cool completely. Break into bite-sized pieces.
4. Note: Store toffee in an airtight container at room temperature for up to one week.

cooking spray, sugar, lightcolored corn syrup, butter, water, salt, vanilla, baking soda, semisweet chocolate

Taken from www.myrecipes.com/recipe/chocolate-speckled-toffee (may not work)