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

Instructions

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.