The ingredients are all naturally gluten free, but make sure the chocolate chips are labeled gluten free!
1 Cup Butter
1 Cup White Granulated Sugar
1 Bag Chocolate Chips
Add butter to a saucepan and start to melt.
Turn burner to high and add the sugar.
Stir constantly until the butter is completely melted and then watch it and stir as needed.
The first stage is where it is white and will bubble and boil. It is still very liquidy and does not leave a line behind it when you drag the spoon across the pan.
The next stage is when it starts to turn brown. Start stirring constantly so the bottom doesn't burn while the top is undercooked.
The final stage is the hardest stage and you will want to remove it before it is ready. Keep stirring and watch it. It will get darker and darker. And the final sign is when it seems like it has burned and you will smell burning sugar. Resist the temptation to remove. Stir constantly for another 30 seconds and then dump the entire mixture onto a rimmed baking sheet.
Sprinkle the chocolate chips on top and spread with a butter knife when they have melted. You may optionally add nuts to the top at this stage.
Allow to cool and then snap into pieces.
* If the mixture splits in the pan it could be due to frozen butter. Always use never frozen butter straight from the fridge.
* Candy is fickle and sometimes the result has no explanation. I always plan on having enough to make 2 batches.
My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it.
I live in Oregon with my family, cats, and chickens.