Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candy Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Chocolate - semisweet or
- bittersweet (not unsweetened)
1/4 c Marshmallow cream
1 oz Unsweetened chocolate -- chopped
1 ts Vanilla
1/2 c Water
2 tb Instant espresso powder
1 1/2 c Sugar
3/4 c Sweetened condensed milk
1/2 c Whipping cream
1/4 c Unsalted butter
2 oz White chocolate -- good quality
30 Espresso beans
Line 8" square glass baking dish with foil, overlapping sides.
Combine bittersweet chocolate, marshmallow creme, unsweetened
chocolate, and vanilla in a medium bowl. Mix water and espresso
powder in a heavy large saucepan until espresso powder dissolves.
Add sugar, sweetened condensed milk, whipping cream, and unsalted
butter and stir constantly but slowly with a wooden spoon until candy
thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in the bowl. Do not scrape
pan. Stir mixture vigorously with wooden spoon until all chocolate
melts and fudge thickens slightly, about 3 minutes. Transfer the
fudge mixture to the prepared baking dish. Smooth top of fudge with a
rubber spatula. Refrigerate fudge uncovered until firm enough to cut,
about 2 hours.
Using aluminum foil as an aid, lift fudge from pan. Trim edges of
fudge. Cut into 30 pieces. Melt white chocolate in top of a double
boiler over simmering water. Using a fork, drizzle white chocolate
decoratively over the fudge. Press 1 espresso bean onto top of each
piece of fudge. Place fudge in candy paper or foil cups. Refrigerate
fudge until white chocolate sets, about 20 minutes.
Can be prepared 1 week ahead. Store in an airtight container in the
refrigerator. Bring fudge to room temperature before serving.
For holiday gift giving, line small box with holiday paper. Make sure
to tell recipient to refrigerate left-overs if there are any!
