In a heavy saucepan, combine sugar, salt, corn syrup, honey, half and half and chocolate. Place over medium heat. Stir until chocolate and sugar dissolve. Turn heat to medium high. Bring mixture to a rolling boil. Let boil 2 minutes. Very slowly add the hot whipping cream. Do not let boiling stop. Continue cooking, stirring occasionally; gradually lower heat as mixture reaches 248°. Before removing from heat, add vanilla. Pour into parchment lined 9-inch square pan. Let set for half a day. Cut into squares and wrap in confectionary waxed paper or plastic wrap.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
