I only have a tip for your chocolate ganache.
Your ratio is 1 to 1, 1 cup creme to 8 ounces (1 cup) of chocolate.
Heat your whipping creme to a subtle simmer over medium heat. Keep an eye on it as when it suddenly boils it will go over!
Try to use the best chocolate you can get as it is the fat content of the whipping creme with the fat content of the chocolate that gives it that silkiness.
Pour the warm creme over the chocolate bits and stir very gently to melt and blend. You can add a drop of vanilla if you wish.
The chocolate I've heard about is called Coverture, but I've never used it myself. I have found out that I can get at the Bulk Barn so my next trip in I will head there. But I'm sure you must be able to find a source for high quality chocolate... or you could just hop over to Belgium and pick some up LOL!
I haven't made fudge in about 50+ years. Never had the knack of it - yet my sister had magic fingers making fudge and brownies. think I was too intimidated to try in her shadow..