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blog post
September 17th 2011
...and now you can have it any time you want without having to go there to get it:
2 cups sugar
1 cup half-and-half
2 one-ounce squares unsweetened chocolate
2 tablespoons light corn syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans (optional)
Combine sugar, half-and-half, chocolate, corn syrup, and salt in 2-quart saucepan. Stir constantly over medium heat until chocolate is melted and sugar dissolved. Cook until mixture reaches 235 degrees F. Remove from heat. Add butter and cool mixture to 120 degrees without stirring. Butter a 9x5x3 inch loaf pan; set aside. Add vanilla to warm mixture and beat until mixture is no longer glossy. Quickly stir in pecans, if desired. Spread mixture into pan, cool until firm, cut into 1-inch squares. Yiedl: 45 1x1 inch squares. Enjoy!
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