Espresso Chocolate Fudge
6 oz. bittersweet (not unsweetened) or semisweet chocolate,
1/4 C. marshmallow creme
1 oz. unsweetened chocolate, chopped
1 t. vanilla extract
1/2 C. water
2 T. instant espresso powder
1 1/2 C. sugar
3/4 C. sweetened condensed milk
1/3 C. whipping cream
1/4 C. (1/2 stick) unsalted butter
2 oz. 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
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 in
refrigerator. Bring fudge to room temperature before serving.)
Makes 30 pieces.