1 c. real butter, melted and add
1 c. sugar
1/4 c. water
1/2 tsp. salt

Stir constantly to 300 degrees on candy thermometer. At once pour into ungreased 9 x 13. Cool. Turn pan upside down to get candy out. Break into pieces. Dip in melted dark almond bark or sweet chocolate. Dip one side of candy and put in on wax paper to harden and then do the other side. Keep in refrigerator.