Line the bottom and sides of an 8”x8” baking dish with aluminum foil. Make sure the foil extends over the sides of the dish by about 2”; this will make it much easier to remove the fudge from the pan. Lightly butter the top of the foil or spray with cooking spray.

In a large saucepan, combine the unsweetened chocolate and half and half. Cook on medium-low heat, stirring frequently, until the chocolate has melted.

In a separate bowl, combine the granulated sugar, corn syrup and salt. Slowly add the sugar mixture to the pot while stirring constantly.

Attach a candy thermometer to the pot, and continue to cook the mixture on medium heat until the thermometer reads 238° or soft ball stage. Do not stir during this process to avoid recrystallization.

Stir in butter and vanilla until just combined.

Remove the pot from the stove and allow the fudge mixture to cool until it reaches 110°. Stir the mixture vigorously until it thickens and just begins to lose its shine. Immediately spread the fudge into the prepared baking pan, and sprinkle the crushed peppermint pieces on top. Press the peppermint pieces slightly into the surface of the fudge.

Allow the fudge to cool completely to room temperature. Use the foil to lift the fudge out of the pan. Cut the fudge into bite size pieces using a sharp knife, and store in an air-tight container at room temperature.