2 2/3    cup Sugar
1 lb.      butter
1/3       cup Water
1/4       cup Corn Syrup
1/2       cup Dark Chocolate, melted

1.   Combine all ingredients in a large saucepot.
2.   Heat on low flame until butter is melted.
3.   Simmer until temperature reaches 300° on a candy thermometer.
4.   Immediately pour onto silicone mat or well greased baking pan.
5.   When Toffee is cooled, but still soft, score it with a pairing knife for evenly shaped pieces.
6.   When completely cooled, break along score lines. Top with melted chocolate and store in an airtight container at room temperature.