Kitchen

[arrianna_1]

2 cups sugar

1 cup half and half

1/2 cup organic unsweetened cocoa

2 tbsp. light corn syrup

1/2 tsp. salt

2 tbsp. butter

1 tsp. vanilla extract (optional)

Combine sugar, half and half, cocoa, corn syrup and salt in a heavy stainless steel 2 quart saucepan. Stir constantly over medium low heat, until sugar is dissolved and the mixture begins to boil. Cook, without stirring, for about five minutes on medium low, until mixture reaches 235 degrees F on a candy thermometer. (soft ball stage, when a small amount of the mixture is dropped by a spoon into very cold water, and it forms a soft ball) Remove from heat to a wooden slotted trivet. Carefully add butter, do not stir until mixture cools to 120 degrees F. (fifty minutes to one hour, depending on the room temp.) Add vanilla and stir warm mixture with a wooden spoon until it is no longer glossy, spread in pan, cover with plastic wrap and cool.