Melt butter/sugar on medium heat, whisking the WHOLE time. Let come to a steady, but not rolling boil, at about medium heat as well. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into the water...it should be brittle. If so, it's done...pour into foil lined pan
Put on chocolate let sit and melt then spread evenly
