INGREDIENTS

INSTRUCTIONS

Line 8" square glass baking dish with foil, overlapping sides.  Combine
bittersweet chocolate, marshmallow creme, unsweetened  chocolate and
vanilla in a medium bowl.  Mix water and espresso  powder in a heavy
large saucepan until espresso powder dissolves.  Add sugar, sweetened
condensed milk, whipping cream and unsalted  butter and stir constantly
but slowly with a wooden spoon until candy  thermometer registers 234F,
about 12 minutes.  Immediately pour mixture over ingredients in the
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 the prepared baking dish.
Smooth top of fudge with a  rubber spatula. Refrigerate fudge uncovered
until firm enough to cut,  about 2 hours.  Using aluminum foil as an
aid, lift fudge from pan.  Trim edges of  fudge. Cut into 30 pieces.
Melt white cholocate in top of a double  boiler over simmering water.
Using a fork, drizzle white chocolate  decoratively over the fudge.
Press 1 espresso bean onto top of each  piece of fudge. Place fudge in
candy paper or foil cups. Refrigerate  fudge until white chocolate
sets, about 20 minutes.  Can be prepared 1 week ahead.  Store in an
airtight container in the  refrigerator.  Bring fudge to room
temperature before serving.  For holiday gift giving, line small box
with holiday paper.  Make  sure to tell recipient to refrigerate
left-overs if there are any!  Posted to FOODWINE Digest 15 October 96
Date:    Wed, 16 Oct 1996 08:46:47 -0400  From:    Laura Hunter
<LHunter722@AOL.COM>

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