1 cup SugarLeaf
4 oz. unsweetened chocolate
3 Tbsp. butter, plus more for greasing pan
1 cup half and half
1 Tbsp. corn syrup
1 Tbsp. vanilla extract
1/2 cup chopped walnuts
Grease an 8″ x 8″ pan with butter. In a heavy-bottomed saucepan, combine SugarLeaf, chocolate, 1 1/2 tablespoons of the butter, half and half, and corn syrup. Over medium heat, stir with a wooden spoon until SugarLeaf 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 112°C.
Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 54°C. Add vanilla and nuts and mix until well blended. Pour into the prepared pan. Let sit in cool, dry area until firm. Cut into 1″ pieces and store in an airtight container.