Espresso Chocolate Fudge
6 Ounces bittersweet (not unsweetened) or chopped semisweet chocolate
1/4 Cup marshmallow creme
1 Ounce unsweetened chocolate chopped
1 Teaspoon vanilla extract
1/2 Cup water
2 Tablespoons instant espresso powder
1 1/2 Cups sugar
3/4 Cup sweetened condensed milk
1/3 Cup whipping cream
1/4 Cup unsalted butter (1/2 stick)
2 Ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans
Line 8-inch square glass baking dish with aluminum foil, overlapping
sides. Combine bittersweet chocolate, marshmallow creme, unsweetened
chocolate and vanilla extract in medium bowl. Mix water and espresso
powder in heavy large saucepan until espresso powder dissolves. Add
sugar, sweetened condensed milk, whipping cream and unsalted butter and
stir over medium heat until sugar dissolves, brushing down sides of pan
occasionally with wet pastry brush. Attach clip-on candy thermometer to
side of pan. Increase heat to high and bring mixture to boil. Reduce
heat to medium-heat and stir constantly but slowly with wooden spoon
until candy thermometer registers 234�F, about 12 minutes.
Immediately pour mixture over ingredients in 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
prepared baking dish. Smooth top of fudge in pan with rubber spatula.
Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge.
Cut into 30 pieces. Melt white chocolate in top of double boiler over
simmering water. Using fork, drizzle white chocolate decoratively over
fudge. Press 1 espresso bean onto top of each piece of fudge. Place
fudge in candy cups. Refrigerate fudge until white chocolate sets, about
20 minutes. (Fudge can be prepared week ahead. Store in airtight
container refrigerator. Bring fudge to room temperature before serving.)
Makes 30 pieces |