1. Grease an 8 by 8-inch pan with butter. In a
heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2
tablespoons of the butter, half-and-half, and corn syrup. Over medium
heat, stir with a wooden spoon until sugar is dissolved and chocolate
is melted. Increase heat and bring to a boil. Reduce heat to
medium-low, cover, and boil for 3 minutes. Remove the cover and attach
a candy thermometer to the pot. Cook until the thermometer reads 234
degrees F. Remove from the heat and add the remaining butter. Do not
stir. 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. Pour into the prepared pan. Let
sit in cool dry area until firm. Cut into 1-inch pieces and store in an
airtight container for up to a week.
