|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs) (0.5 Stick)|
|Unsweetened chocolate||1 Ounce|
|Vanilla extract||1⁄4 Teaspoon|
Combine the sugar, corn syrup, cream, butter, chocolate and salt in a medium saucepan over medium low heat.
Cook until butter and chocolate are melted, stirring until mixed and smooth.
Bring to a full rolling boil.
Cook to 242 degrees on a candy thermometer or until a small amount of the mixture dropped in cold water forms a firm but not brittle ball, stirring occasionally at the beginning and more frequently toward the end of the cooking process.
Remove from heat.
Stir in the vanilla and pour at once into a greased 81/2 x 41/2 inch loaf pan or 8x8 inch baking pan, being careful not to scrape the mixture.
Let stand until firm.
Cut into pieces and wrap individually.