Espresso Chocolate Fudge

Qty	Unit	Ingredient
6	ounces	Semi-sweet Chocolate	Semi-sweet Chocolate Semi-sweet chocolate - pronounced 'SEH-mee sweet CHAW-kuh-lit' is a type of dark chocolate that contains a higher percentage of cocoa solids and less sugar compared to milk chocolate but more sugar than bittersweet Read more...
1/4	cup	Marshmallow creme
1	ounce	Unsweetened chocolate » chopped
1	teaspoon	Vanilla Extract	Vanilla Extract Vanilla extract - pronounced 'vuh-NIL-uh ik-STRAKT' is a liquid flavoring made from vanilla beans soaked in alcohol and water. It's a staple in baking and cooking, known for its rich, aromatic flavor that enhances Read more...
1/2	cup	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
2	tablespoons	Espresso Powder	Espresso Powder Espresso powder - pronounced 'e-SPRESS-oh POW-der' is a concentrated form of dark roast coffee that's been ground, brewed, dried, and then finely ground again into a very fine powder. It's not just regular coffee Read more...
1 1/2	cups	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
3/4	cup	Sweetened condensed milk
1/2	cup	Whipping Cream	Whipping Cream Whipping cream - pronounced 'WHIP-ing kreem' is a dairy product that comes from the high-fat part of fresh milk. When fresh milk sits, the fat rises to the top and can be skimmed Read more...
1/4	cup	Unsalted Butter	Unsalted Butter Unsalted butter pronounced 'uhn-SAWL-tid BUH-tur' is butter that has no added salt, offering the pure, sweet cream flavor of butter. This type of butter is preferred in baking and cooking because it allows Read more...
2	ounces	White chocolate
30	whole	Espresso Beans

Prep Time	Process Time	Overall Time
20 Minutes	2 Hours 30 Minutes	2 hours 50 minutes

Directions:

- Line an 8 inch square glass baking dish with aluminum foil or parchment paper, overlapping sides. Set aside.

1. In a heat proof bowl, combine semi-sweet chocolate, marshmallow creme, unsweetened chocolate and vanilla. Set aside.

2. On medium heat, mix water and espresso powder in a heavy large saucepan until espresso powder dissolves.

3. Add sugar, sweetened condensed milk, whipping cream and unsalted butter.

4. Stir constantly, but slowly, with a wooden spoon until candy thermometer registers 234°F, about 12 minutes.

5. Immediately pour mixture over the chocolate ingredients in the heat proof bowl. Do not scrape the bottom of the saucepan.

6. Stir mixture vigorously with wooden spoon until all the chocolate melts and fudge thickens slightly, about 3 minutes.

7. Transfer the fudge mixture to the prepared baking dish.

8. Smooth top of fudge with a rubber spatula.

9. Refrigerate, uncovered, until firm enough to cut, about 2 hours.

10. Using the aluminum foil as an aid, lift fudge from pan.

11. Trim the rough edges of fudge, they are the Chef's sample, (that's you).

12. Cut into 30 pieces.

13. Melt the white chocolate in the top of a double boiler over simmering water.

14. Using a fork, drizzle white chocolate decoratively over the fudge.

15. Press 1 espresso bean onto the top of each piece of fudge.

16. Place fudge in decorative candy paper or foil cups.

17. Refrigerate fudge until white chocolate sets, about 20 minutes.

18. Store in an airtight container in the refrigerator. Be sure to label and date the container.

19. Bring fudge to room temperature before serving.

20. For gift giving, line a small box with tissue paper. Tell the recipient to refrigerate any left overs.

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