YIELD: 2 dozen 1 inch bites
TOTAL TIME: 30 min + overnight
Over medium high heat in a small saucepan, cook the sugar, corn syrup, heavy cream and salt to 248 degrees F using a candy thermometer.
Place chocolate in a metal heat resistance bowl. Pour hot sugar over top and stir. Pour final mixture into a greased and parchment lined metal loaf pan.
Cool to room temperature, at least 24 hours. Cut with a very sharp knife into bite sized pieces.
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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.