4 c. sugar
2 c. heavy cream
1 c. real butter, cut up
1 Tbsp. vanilla (pure is best, but you can use immitation as well)
Stir together the cream and sugar in a large heavily buttered saucepan. Stir continually. Once the mixture comes to a full boil, place the lid on tightly for 1 minute. Remove lid and continue to cook until it reaches 228 degrees (softball stage). At this point, do not stir at all. Remove from heat and add butter and vanilla. Let sit for 1 minute without stirring. Place broken chocolate pieces in a bowl.
Pour the hot mixture onto the chocolate pieces-DO NOT SCRAPE THE BOTTOM OF THE PAN-or you will get any brown pieces as well. Whisk until creamy and butter is all incorporated. About 4 or 5 minutes. Pour into a buttered 9×13 dish. Let it cool completely. I put mine in the fridge. I have no patience for such things.
Cut into squares.