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Butter an 8 inch or 9 inch square pan. Chop chocolate. Cut the 2 tablespoons of butter into chunks. Combine half and half, sugar, corn syrup and salt in a heavy saucepan. Cook over low heat, stirring occasionally, until sugar dissolves, about 10 minutes. Do not boil. Stir in chopped chocolate. Let simmer without stirring over very low heat until a candy thermometer registers 234 degrees, about 30 minutes. Remove from heat. Add butter chunks and let melt without stirring. Let stand until thermometer registers 150 degrees, about 30 minutes. Add vanilla. Beat mixture until it starts to lose its gloss but is still soft, about 5 minutes. Pour into prepared pan. Let stand firm, at least 2 hours. Cut into pieces about 1 ½ x 2 inches.
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