i think i may have just found a new holiday staple for the engstrom household. christmas in my family is typically marked by a few staple things - glögg, my mom's secret toffee, my grandmother's caramel. whenever i get to enjoy these things, it feels like christmas. i can't imagine a holiday without having these treats. i think this is one of my favorite things about the holidays - being able to spend time with family and making amazing memories. i've been so incredibly blessed to grow up in a close tight-knit family, immediate and extended. life continues but no matter what, those memories always stay with me.
last time i was at my good friend angie's house, she pulled a few things out of her pocket. this was the last treat that she gave me and holy flipping shiznit. as you already know, i am 100% addicted to coffee. chocolate isn't half-bad itself. but when you throw the two together, especially as fudge, i am not sure there is anything better!
making candy is not necessarily the easiest. more than anything, it is time-consuming. if you do not have patience, i can promise you that you will have a difficult time with this recipe. it is not difficult, or complex, but standing at the stove, waiting for the mixture to heat to 234°F does take a good amount of time. my suggestion would be to grab a big glass of wine, or a holiday beer, put on your favorite christmas music, and enjoy the process.
this is easily one of the best fudges that i have ever come across. i have eaten about 5 pieces in the last 2 minutes. in all honesty, i think it rivals some of the best fudges that i have purchased from stores. it is that good. so give it a try!
until next time...happy eating!
ingredients: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/4 cup marshmallow creme 1 ounce unsweetened chocolate, chopped 1 teaspoon vanilla extract 1/2 cup water 2 tablespoons instant espresso powder 1 1/2 cups sugar 3/4 cup sweetened condensed milk 1/3 cup whipping cream 1/4 cup (1/2 stick) unsalted butter
- 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 (this is a lie, it takes much longer).
- 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 30 pieces.
- note: fudge can be prepared week ahead. store in airtight container in refrigerator. bring fudge to room temperature before serving.