Chocolate Toffee (Scotland)

Directions

1. 1

   1 c Sugar 2/3 c Light corn syrup 1 1/2 c Half-and-half 1 1/2 Squares (1 oz each) -unsweetened chocolate, -melted 1 1/2 tb Vanilla 1 pn -Salt

2. 2

   Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat

3. 3

   Stir the mixture until the sugar dissolves completely

4. 4

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

5. 5

   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

6. 6

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

7. 7

   Cook the toffee, stirring constantly lest it scorch

8. 8

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