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Espresso -Chocolate Fudge Recipe

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This recipe for Espresso -Chocolate Fudge, by , is from Las Vegas Ladies Fabulous Cookie Exchange Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nicole Jones

Category:
Category:

Ingredients:  
Ingredients:  
6 Ounces of Bittersweet (I use) or Semisweet - Chopped
1/4 Cup Marshmallow Crème
1 Ounce Unsweetened Chocolate - Chopped
1 tsp. Vanilla
1/2 Cup Water
2 Tbsp. Instant Espresso Powder
1 1/2 Cups Sugar
1/3 Cup Sweetened Condensed Milk
1/3 Cup Whipping Cream
1/4 Cup (1/2 Stick) Unsalted Butter
2 Ounces Good-Quality White Chocolate
30 Espresso Beans (I use for looks - but remove before I consume)

Directions:
Directions:
1. Line 8-inch Square Glass Baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow crème, unsweetened chocolate and vanilla extract in medium bowl - set aside.

2. 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-high and stir constantly but slowly with wooden spoon until candy thermometer registers 234º F, about 12 minutes (It always seems to take longer).

3. Immediately pour mixture over ingredients in bowl (do not scrape pan - may sugar). 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.

4. Using aluminum foil as aid lift fudge from pan. Trim edges of fudge. Cut into 30 pieces and spread apart slightly. Melt white chocolate in top of double broiler 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 paper candy cups and place on large cookie sheet and place in refrigerator until white chocolate sets about 20 minutes. Store in airtight container in refrigerator. It can be made 1 week ahead of time - keeps well!

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is my Christmas vice! I love coffee and chocolate and oh lord does this pack the punch! In fact when my children were 3 and 5 I met with a dear old friend/family Carol Hamilton who met me at the local café in my hometown for coffee and I brought the boys with me. After a couple cups of hot cocoa my children became demonic running around and actually drinking sugar packets. I could not understand what the heck had got into them. I even called my mom to pick them up - I was frazzled. She obliged and after I got back to her house - she told me "I know exactly why they turned into little heathens" - Hmmm, what I wondered? She proceeded to take me out to the overflow refrigerator to show me the tin of espresso fudge that they had devoured before I left for the café. I never told Carol - but I know she thought wow - those kids are really terrible! So funny - I had to share!

 

 

 

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