- 1 1/4 cups butter
- 1 cup sugar
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 1 tablespoon molasses
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups chocolate chips
Line a baking sheet with parchment paper.
In a heavy saucepan over low heat, melt the butter. Add the granulated sugar, brown sugar, water and molasses and stir until the sugar dissolves. Raise the heat to medium and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer reaches 290ºF, about 15 minutes.
Remove from the heat and stir in the cinnamon. Immediately pour the mixture all at once onto the prepared sheet. Do not scrape the residue from the pan. Let stand for 1 minute on the sheet. Sprinkle the chocolate chips over the toffee and let stand for 1 minute to soften.
Using a knife, metal spoon or offset spatula, spread the chocolate over the toffee until melted and smooth. Refrigerate, uncovered, until the candy is firm, about 2 hours. Break into pieces and store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.