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Ingredients
- 2 3/4 cups sugar
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, plus more for greasing pan
- 1 cup half-and-half
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 1 cup chopped, roasted nuts, optional
Method
- Grease an 8 by 8-inch pan with butter.
- In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.
- Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
- Increase heat and bring to a boil.
- Reduce heat to medium-low, cover, and boil for 3 minutes.
- Remove the cover and attach a candy thermometer to the pot.
- Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter.
- Do not stir.
- Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.
- Pour into the prepared pan.
- Let sit in cool dry area until firm.
- Cut into 1-inch pieces and store in an airtight container for up to a week.
