- 2 3/4 cups sugar
- 4 ounces unsweetened chocolate (Ghirardelli 100% Cacao Unsweetened)
- 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
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, wait for boiling to stop, then place the remaining butter cut into 3 pats on top. Do not stir.
Let the mixture cool for 10 minutes or until it drops to 130 degrees F (about 50 minutes).
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.
Electric Range Cooking
- Roast nuts 3 minutes at 400F
- Start sugar mixture @ 7 heat until melted
- Switch to high until boil
- 6.5 heat for 3 minutes
- Put butter on after bubbles subside
From Food Network