Real fudge, not fancy ganache! It’s a little more challenging, but well worth the effort. Be sure to adjust your boiling temp by subtracting 1°F for every 500ft elevation above sea level.
- Place the cut-up butter in the refrigerator to chill. Also, set aside 6 ounces of the chopped chocolate for later use (no need to refrigerate it).
- Prepare a large bowl with cool water or a sink with an inch or so of water to quench your pan later.
- Place a medium saucepan on the stove and add the sugar, salt, brown sugar, half-and-half, corn syrup, and 6 ounces of the chopped chocolate to the pan.
- Cook over medium-high heat, stirring nearly constantly until the mixture reaches a boil. Stop stirring once it reaches a boil!
- Use a wet brush to wash the crystals from the sides of the pot, then let the mixture boil.
- Use your Thermapen ONE to check the temperature.
- When the temperature reaches 235°F (113°C), remove the pan from the heat and immediately put it into the water to quench the heat from it and stop cooking. Allow the pot to rest in that water for 5 minutes.
- Set the pot on the counter. Scatter the cooled butter, the rest of the chopped chocolate, and the vanilla on top of the fudge mixture.
- Allow the fudge to cool until it reaches 115–125°F (46–50°C), checking every 10-15 minutes with your Thermpen ONE.
- While it cools, prepare a 9×13″ pan by lining it with parchment paper.
- Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot. As soon as you see the first whisps of matte-ness, pour the fudge into your prepared pan.
- Allow the fudge to cool and set for 1–3 hours, then lift the parchment from the pan, slice the fudge, and either serve immediately or store in a covered container for about a week.