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1
Grease an 8 by 8-inch pan with butter.
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2
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.
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3
Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
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4
Increase heat and bring to a boil.
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5
Reduce heat to medium-low, cover, and boil for 3 minutes.
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6
Remove the cover and attach a candy thermometer to the pot.
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7
Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter.
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8
Do not stir.
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9
Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.
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10
Pour into the prepared pan.
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11
Let sit in cool dry area until firm.
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12
Cut into 1-inch pieces and store in an airtight container for up to a week.
