• 1/2 cup heavy cream
• 2 teaspoons corn syrup
• 1 pound chocolate, melted
• 1 tablespoon invert sugar
• 1 tablespoon butter, softened
• candy thermometer
• parchment paper
• bench scraper
• dipping tool
• chocolate transfer sheet

In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached.
CUT GANACHE: Spread the mixture into a 9” x 9” pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into squares using a bench cutter, pizza cutter or a cut shapes using a cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping. Immediately after dipping, place a transfer sheet square on the top, texture side down. Allow to set for several minutes, then peel transfer sheet off.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.