Chocolate Fudge

Ingredients:

6 tablespoon(s) chilled unsalted butter, cut in to small pieces, and more for pan and bowl
three cup(s) sugar
one tablespoon(s) Valrhona cocoa powder
giant pinch of fine sea salt
three tablespoon(s) light corn syrup
one cup(s) milk
four ounce(s) Callebaut unsweetened chocolate, finely chopped
two teaspoon(s) pure vanilla extract

Method:

Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a immense, shallow, stainless-steel bowl; set aside.
In a 3-quart saucepan, whisk to merge the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
Pour in to prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let icy to 110 degrees to 118 degrees for about one hour.
Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer.
Beat on low speed until the butter and vanilla are incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, three to 8 minutes. Using a tidy plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets , score with a knife in to 1-inch squares. Let stand until cooled. Store in an airtight container in a icy, dry place for up to two weeks.