* 1 c Sugar *2/3 c Light corn syrup *
1 1/2 c Half-and-half
*1 1/2 Squares (1 oz each)
of unsweetened chocolate & melted
* 1 1/2 ts
Vanilla * 1 pn Salt
Directions
*~ Combine the sugar, corn
syrup, and 1/2 cup of cream in a large saucepan set over moderate
heat. Stir the mixture until the sugar dissolves
completely.
*~ Insert a candy thermometer, reduce the heat
to low, and cook the syrup, stirring frequently, until the
thermometer registers 238F. 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 236 F or until a bit of the hot
toffee dropped into a little cold water forms a soft, pliable
ball. Mix in the remaining 1/2 cup cream and the melted
chocolate.
*~ Cook the toffee, stirring constantly lest it scorch. Cook
toffee until the mixture becomes quite thick: A drop of it should
firm up quickly in cold water. (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.)
*~ Quickly mix in the vanilla and salt, then pour the toffee
into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee
completely, then cut it into 1-inch squares. Wrap each one in
waxed paper or plastic wrap. Makes 64
candies.
