Ingredients
- 1 cup sugar
- 3/4 cup light corn syrup
- 2 ounces unsweetened chocolate, broken into small pieces
- 1 1/2 cups heavy whipping cream, divided
Preparation
Step 1
Line an 8X8 pan with foil and grease the foil with butter. In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth. Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees. Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly. Add the remaining 1/2 cup of cream and cook until the temperature reaches 248 degrees. (This stirring and cooking process does take about 20 minutes so you may want to turn on a movie before you begin!)
Immediately pour the mixture into the prepared pan and let stand until firm - about 5 hours or overnight. Using the foil, lift the candy out of the pan. Remove foil and cut into 1 inch squares. If desired, you can wrap the individual pieces in waxed paper, twisting the ends.