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Ingredients
- Yield: 4 Dozen
- 2 Teaspoons plus 1/4 Cup Butter, Divided.
- 3/4 Cup Light Corn Syrup
- 1/4 cup cold water
- 1-1/2 cups sugar
- 3 squares (1 ounce each) semisweet chocolate, chopped
- 1/2 teaspoon salt
- 1 cup half and half cream
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Preparation
Step 1
Line an 8in square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; Add the corn syrup, water, sugar, chocolate, salt, and remaining butter. Cook and Stir over medium heat until smooth and blended, about 6 minutes.
Gradually stir in the cream. Cook and stir until the mixture comes to a boil. Cook and stir until a candy thermometer reads 245 degrees, about 25 minutes. Remove from the heat, stir in vanilla and walnuts. Pour into prepared pan.
Cool; cut into squares. Store in a covered container in the refrigerator. Remove from refrigerator 1 hour before serving.