Chocolate Toffee (Scotland) -

2/3 c Light corn syrup

1 1/2 c Half-and-half

1 1/2 Squares (1 oz each) -unsweetened chocolate, -melted

1 1/2 tb Vanilla

1 pn -Salt

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 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.)

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.