1-3/4 Cups granulated sugar
1/8 tsp Cream of Tartar
1 Cup heavy or whipping cream
1/2 Cup (1 stick) butter
1 tsp Vanilla Extract
Extra butter for the pan or candy slab
1 Cup Chocolate chips or chocolate chunks for melting (optional)
1/2 Cup Chopped pecans or walnuts (optional)
In a heavy saucepan, combine the sugar, Cream of Tartar and heavy cream over medium-high heat on the stove. Stir occasionally with a long-handled wooden spoon, and bring to a boil.
Boil sugar/cream mixture for three minutes, then add the butter, and stir to combine. Heat the molten-hot sugar mixture to the “soft crack” stage (270F).
Remove candy syrup from stove and stir in the vanilla.
Immediately pour candy into a buttered jellyroll pan (or a buttered marble slab). If desired, sprinkle top of hot toffee with chocolate chips or chunks. As chocolate melts, spread evenly over surface of toffee with a clean wooden spoon. Distribute chopped nuts on top of the chocolate, if desired.
Allow toffee to cool completely. Once cooled, break candy into bite-sized chunks. Store in a covered tin or sealable plastic container.