Line a 9X9 pan with parchment paper & spray with cooking spray.
In a large saucepan, bring sugar, corn syrup & chocolate to a boil over medium heat, stirring continuously until smooth.
Add 1/2 cup heavy cream & continue to stir constantly until a candy thermometer reads 234 degrees.
Add another 1/2 cup cream & bring back up to 234 degrees, still stirring constantly.
Add the remaining 1/2 cup of cream & this time cook until the temperature reaches 248 degrees.
Immediately pour the mixture into the prepared pan & refrigerate until firm
Use the parchment to lift the candy out of the pan.
Cut into 1-inch squares.
If you wish to wrap the individual pieces in waxed paper, you will need about 48 3x3 squares of wax paper to wrap & twist the ends.