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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 1 1/2 c. half and half
- 4 sq. unsweetened chocolate
- 3 Tbsp. light corn syrup
- 3 Tbsp. real butter
- 1 1/2 c. nuts
- 4 c. sugar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla
Method
- Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt.
- Stir until sugar is dissolved.
- Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on side of pan).
- Cook to 240° on candy thermometer at low altitudes*.
- Remove from heat and pour on greased marble or formica slab.
- Put butter and vanilla in the center.
- Cook until candy is lukewarm in the center.
- Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss.
- Quickly add the nuts, then press into a buttered pan.
- Cut into squares after the candy has cooled.
