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1
Coat inside of medium metal bowl with 1/2 teaspoon butter.
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2
Place remaining butter in same bowl; set aside.
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3
Combine sugars, half and half and salt in medium saucepan thats at least 4 inches deep.
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4
Let stand 10 minutes.
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5
Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes.
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6
Increase heat to medium.
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7
Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer.
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8
Attach candy thermometer.
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9
Boil syrup without stirring until candy thermometer registers 234F, about 16 minutes (caramel will bubble vigorously in pan).
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10
Attach thermometer to bowl with butter.
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11
Pour caramel over butter (do not scrape pan).
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12
Add vanilla (but do not stir).
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13
Cool caramel just to 112F, about 1 hour 30 minutes.
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14
Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes.
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15
Stir in chopped pecans.
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16
Cool mixture until thick enough to roll into balls, about 2 hours.
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17
Line 4 baking sheets with waxed paper.
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18
Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet.
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19
Press or roll each mound between palms of hands into ball.
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20
Refrigerate 30 minutes.
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21
Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115F (do not allow bottom of bowl to touch water).
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22
Remove from over water.
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23
Drop 1 ball into chocolate.
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24
Using fork, turn to coat.
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25
Using fork tines, lift ball from chocolate, allowing excess to drip into bowl.
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26
Using knife as aid, slide ball off fork onto second prepared sheet.
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27
Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115F.
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28
While chocolate is still wet, sprinkle with 1/4 cup sprinkles.
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29
Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
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30
Chill balls until coating is firm, about 30 minutes.
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31
(Can be prepared 2 weeks ahead.
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32
Refrigerate in covered containers.)
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33
Let stand 20 minutes at room temperature before serving.
