Raspberry Swirl Fudge

Directions

1. 1Add sugar, chocolate, half and half, corn syrup, 2 tablespoons butter, and a pinch of salt to a medium saucepan over medium heat. Cook until everything is melted together, stirring regularly.
2. 2Bring mixture to a simmer, cover, and let simmer untouched for three minutes.
3. 3Remove lid and stir quickly just to make sure it isn't sticking to the bottom of the pan. Attached your candy thermometer and heat the mixture to 235 degrees Fahrenheit, the "soft ball" stage. Do not stir while it is heating.
4. 4Once the candy reaches that temperature (about 10 minutes), remove from heat, add the reserved 2 tablespoons of butter, and let sit until the temperature comes down to 130 degrees Fahrenheit, probably another 10 minutes.
5. 5Using a wooden spoon or sturdy plastic spatula, stir the fudge to incorporate air and further cool it. Add the vanilla as you stir.
6. 6Continue to stir the fudge until the color shifts from shiny to matte, about 4-5 minutes of stirring.
7. 7Working quickly, scoop the fudge into a prepared 8x8 baking dish lined with parchment paper. Spread out the fudge for an even layer.
8. 8Dot the top of the fudge with raspberry jam and run a knife through the jam dots, making swirls.
9. 9Top the fudge with 16 fresh raspberries in a 4x4 square. You'll use the raspberries for cutting guides so try to make sure they are even.
10. 10Refrigerate the fudge for a few hours or overnight.
11. 11Remove the fudge from the pan by lifting out the parchment paper and peeling it away. Slice the fudge into 16 pieces.
12. 12Serve immediately or store in the fridge for up to a week.