1
["Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.", "Lightly brush the foil with butter.", "Lightly brush the bowl of a stand mixer or another large metal bowl with butter.", "Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.", "Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling.", "Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes.", "Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan.", "Clip a candy thermometer to the pan.", "Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary.", "(This is the ""soft-ball stage.""
