"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Espresso Chocolate Fudge Recipe

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This recipe for Espresso Chocolate Fudge, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 ounces bittersweet or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 tsp vanilla extract
1/2 cup water

2 tbsp instant espresso powder
1 1/2 cups sugar3/4 cup whipping cream
1/4 (1/2 stick) unsalted butter

Directions:
Directions:
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, brushing sides down occasionally wiht 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 and stir constantly but slowly with wooden spoon until candy thermometer registers 234 degrees exactly, 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 fudge mixture to prepared baking dish. Smooth top of fudge with rubber spatula. Refrigerate uncovered until firm enough to cut.

Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut and enjoy.

Personal Notes:
Personal Notes:
Ali Sackley and I were on a mission one year to find the perfect fudge recipe and this won! We sometimes delete the espresso powder and just make plain chocolate fudge. The key to the recipe is heating the fudge to 234 degrees. If you go higher, you will get fudge rocks. If you go lower, you will get fudge frosting.

 

 

 

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