Rich

1 c Brown sugar; packed

1/2 c Corn syrup

1/2 c Half-and-half

2 Sq. unsweetened chocolate;

-1 oz each 2 tb Butter or margarine;

-cut in pieces 1 ts Vanilla

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

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.