- 21.5oz sugar
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, plus more for greasing pan
- 8.5oz half-and-half
- 21g tablespoon corn syrup
- 1 tablespoon vanilla extract
- 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 until it drops to 130 degrees F.
- Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.