Wilton Basic Fudge

Combine the half-and-half, granulated sugar, unsweetened chocolate squares, light corn syrup, and salt in a heavy-bottomed saucepan over medium heat.

Stir constantly until the chocolate melts and the mixture comes to a boil, watching carefully to prevent scorching.

Stop stirring once the mixture reaches a rolling boil and insert a candy thermometer into the mixture, keeping it submerged.

Allow the mixture to cook without stirring until the thermometer reaches 238°F (soft-ball stage), approximately 5-8 minutes.

Remove the saucepan from heat and place it on a heatproof surface to cool slightly, about 2-3 minutes.

Add the butter slices and vanilla extract to the warm fudge mixture without stirring.

Allow the fudge to cool to approximately 110°F (43°C) without disturbing it, which will take about 10-15 minutes.

Beat the fudge vigorously with a wooden spoon or electric mixer until it becomes thick and loses its glossy appearance, about 2-3 minutes.

Pour the fudge immediately into a parchment-lined 8-inch square baking pan, spreading it evenly with a spatula.

Allow the fudge to cool and set completely at room temperature for at least 2-3 hours or until firm.

Cut the fudge into ¾-inch squares using a sharp knife dipped in hot water between cuts to prevent sticking.