Thin Toffee Crunch

1 3/4 cup sugar

1/3 cup light corn syrup

1/4 cup heavy whipping cream

 3/4 cup butter

chocolate glaze

Line one cookie sheet with foil.  Grease foil.  In a heavy 2 quart saucepan stir together sugar, corn syrup and cream until well blended.  Stirring constantly, cook over medium-low heat until mixture boils.  Add butter.  Continue cooking, stirring, occasionally, until temperature reaches 285 degrees on a candy thermometer.  approx. 30 min (?)  Pour onto foil lined cookie sheet. Spread with a greased spatula to cover entire surface.  Cool.  Spread with Chocolate Glaze.  Chill 1 hour.  Break into pieces.  Store in a single layer in a tightly covered container in a cool place.  Makes about 1 1/2 pounds.

Chocolate Glaze:  In a small saucepan, melt 2 squares (2 oz) semi-sweet chocolate, 2 squares (2 oz) unsweetened chocolate, 1/4 cup butter, and 1 TBS light corn syrup over low heat.  Stir until smooth.  Remove from heat; pour over toffee.