Christmas Black Toffee

1.In a heavy-bottomed saucepan, combine sugar, butter, heavy cream, and dark corn syrup over medium heat.

2.Stir the mixture constantly until the sugar dissolves and the butter melts, then insert a candy thermometer into the mixture.

3.Cook the mixture, stirring occasionally, until the thermometer reads 300°F (hard crack stage).

4.Remove the saucepan from heat and stir in vanilla extract and salt.

5.Pour the hot toffee mixture onto a parchment-lined baking sheet and spread it evenly using a spatula.

6.If desired, sprinkle chopped nuts and dark chocolate chips over the toffee while it's still hot, gently pressing them into the surface.

7.Allow the toffee to cool completely at room temperature or in the refrigerator until set and hardened.

8.Once the toffee is firm, break it into pieces or cut it into squares using a sharp knife.

9.Store the Christmas Black Toffee in an airtight container at room temperature or in the refrigerator for up to two weeks.