Chocolate Toffee

Directions

1. 1

   1 c Sugar 2/3 c Light corn syrup 1 1/2 c Half-and-half 1 1/2 oz Unsweetened chocolate - melted 1 1/2 ts Vanilla 1 pn Salt COMBINE THE SUGAR,

2. 2

   Stir the mixture until the sugar dissolves completely

3. 3

   Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F

4. 4

   Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches

5. 5

   Mix in the remaining 1/2 cup cream and the melted chocolate

6. 6

   Cook the toffee, stirring constantly, lest it scorch

7. 7

   Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water

8. 8

   NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quick