Chocolate Covered Rocha

Total Time: 4 hrs 40 mins Preparation Time: 4 hrs Cook Time: 40 mins

Ingredients

• Servings: 35
• 2 cups butter or 2 cups margarine
• 2 cups sugar
• 1/3 cup water
• 2 teaspoons light corn syrup
• 1 3/4 cups milk chocolate pieces
• 1 cup toasted nuts

Recipe

• 1 line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
• 2 set pan aside.
• 3 melt butter in a heavy 3 quart saucepan.
• 4 stir in sugar, water and cornsyrup.
• 5 cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
• 6 clip a candy thermometer to the side of the of the pan.
• 7 cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
• 8 mixture should boil at a moderate, steady rate over entire surface.
• 9 remove from heat and remove thermometer.
• 10 pour mixture into prepared pan.
• 11 spread evenly.
• 12 cool for about 5 minutes or until the top is set.
• 13 sprinkle chocolate pieces over the top.
• 14 let set for 2 minutes.
• 15 spread chocolate over candy.
• 16 sprinkle with nuts, pressing into the chocolate.
• 17 cool several hours to set.
• 18 lift set candy out of pan, using the foil edges.
• 19 break into pieces.
• 20 store in a tighly covered container in the refrigerator for up to 2 weeks.