Ingredients Jump to Instructions ↓

  1. 1 c Granulated sugar

  2. 1 c Brown sugar; packed

  3. 1/2 c Corn syrup

  4. 1/2 c Half-and-half

  5. 2 Sq. unsweetened chocolate;

  6. -1 oz each 2 tb Butter or margarine;

  7. -cut in pieces 1 ts Vanilla

  8. 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased

  9. 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.


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