6 ounces bittersweet chocolate (can use part but not all semi-sweet), chopped
1 ounce unsweetened chocolate, chopped
1/4 cup marshmallow creme
1 tsp. vanilla extract
1/2 cup water
2 tbsp. instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup butter
Optional: espresso beans (Trader Jo always has chocolate covered espresso beans)
Line an 8-inch square glass baking dish with aluminum foil, overlapping the sides.
Combine chocolates, marshmallow creme and vanilla extract in a medium bowl.
Mix the water and espresso powder in a large heavy saucepan until the espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and butter. Stir over medium heat until the sugar dissolves, brushing down the sides of the pan occasionally with a wet pastry brush.
Increase the heat to high and bring the mixture to boil. Reduce to medium-high and stir constantly but slowly with a wooden spoon until a candy thermometer registers 234 F, about 12 minutes (Note: it took 30 minutes for me last time I made this … ).
Immediately pour the hot mixture over the ingredients in the bowl (don’t scrape the pan of chocolate). Stir vigorously with the wooden spoon until all the chocolate melts and the fudge thickens slightly, about 3 minutes.
Transfer the fudge mixture to the prepared baking dish. Smooth the top of the fudge in the pan with a rubber spatula. Refrigerate uncovered until firm enough to cut, about two hours.
Using the aluminum foil as an aid, lift the fudge from the pan. Trim the edges, then cut into 30 pieces. Place in candy cups and press 1 espresso bean onto the top of each piece of fudge.
Fudge can be prepared a week ahead. Store airtight in the refrigerator. Bring to room temperature before serving.
Cinnamon Fudge
Substitute 1/2 tsp. ground cinnamon for the espresso powder. Skip the espresso beans for this version. (Very good …)