2 ½ cups sugar
110g unsweetened chocolate
1 cup (200ml) heavy cream
3 tbsp butter
1 tbsp corn syrup (I used honey)
1 tbsp vanilla
1 cup of chopped walnuts (I ommited these)
1 tbsp of coffee liqueur (The recipe didn’t call for it but I thought it would add some good flavour)
1. Line a 20x20 cm baking dish with parchment paper.
2. In a heavy-bottomed saucepan, combine the sugar, chocolate, cream, 1 1/2 tablespoons of the butter, and corn syrup.
3. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
4. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
5. Remove the cover and attach a candy thermometer to the pot.
6. Cook until the thermometer reaches 112 degrees 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 55 degrees C.
7. 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.
8. Cut into pieces and store in an airtight container for up to a week.