1 cup brown sugar; packed
1/2 cup corn syrup
1/2 cup half-and-half
2 squares unsweetened chocolate (about 2 ounces)
2 tablespoons butter or margarine cut in pieces
1 teaspoon vanilla
Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan and bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248 degrees on candy thermometer (firm-ball stage).
Remove from the heat and quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool and 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.