Grease an 8 x 8 inch square baking pan. Set aside.

In a small sauce pan stir together the sugar, cocoa powder and half and half.

Bring it to a boil, stirring constantly. Reduce heat to medium and simmer. Do not stir again.

Place a candy thermometer in the pan and cook until the temperature reaches soft ball stage at 238 degrees F.

Remove from heat. Add butter and vanilla into the chocolate mixture.

Beat with your mixer until it loses it sheen.

Pour into prepared pan and let cool. Cut into 1 inch squares.