Using foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler 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. Refrigerate fudge until white chocolate sets, about 20 minutes.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.Technique Tip: Don’t ScrapeWhen a candy recipe involves boiling, the instructions often specify “do not scrape pan” when the boiled mixture is poured into another container. This is important, as you don’t want to scrape in any sugar crystals that might be clinging to the sides of the pan. The crystals could ruin the texture of the candy.
You don’t need a big slab of marble and an audience of tourists to make great fudge. All it takes is a loaf pan, a metal bowl, a heavy saucepan, and most importantly, a candy thermometer. Makes 24 pieces
Milk Chocolate Fudge
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
½ ounce unsweetened chocolate, chopped
½ teaspoon vanilla extract
¾ cup sugar
⅓ cup canned sweetened condensed milk
⅓ cup water
¼ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butter, cut into pieces
Peanut Butter Fudge
⅓ cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)
¾ cup sugar
⅓ cup canned sweetened condensed milk
⅓ cup water
¼ cup heavy whipping cream
1 ounce high-quality milk chocolate (such as Lindt or Perugina), chopped, melted
2 tablespoons very coarsely chopped roasted unsalted peanuts
24 paper candy cups
MILK CHOCOLATE FUDGE: Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Place both chocolates and vanilla in medium metal bowl. Combine sugar, milk, ⅓ cup water, cream, and butter in heavy 2-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and stir constantly but slowly with wooden spoon until candy thermometer registers 230°F, about 10 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute (mixture will still be glossy). Transfer fudge mixture to prepared pan. Smooth top of fudge with rubber spatula. Cover with plastic wrap. Using hand, press gently into even layer. Remove plastic. Refrigerate mixture uncovered while preparing peanut butter fudge.
PEANUT BUTTER FUDGE: Place peanut butter in medium metal bowl. Stir sugar, milk, ⅓ cup water, and cream in heavy 2-quart saucepan over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and stir constantly until candy thermometer registers 230°F, about 8 minutes.
Pour mixture over peanut butter in bowl (do not scrape pan). Stir vigorously with wooden spoon until fudge thickens slightly, about 3 minutes (mixture will begin to lose gloss).
Spoon peanut butter fudge over chocolate fudge in pan. Smooth top with rubber spatula. Cover with plastic wrap. Using hand, press gently into even layer. Remove plastic. Drizzle melted milk chocolate over fudge. Sprinkle nuts over. Refrigerate until firm enough to cut, about 2 hours.
Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Transfer fudge to paper candy cups.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.
Even people who don’t love chocolate can find something to love here. This fudge is also known as penuche or brown sugar fudge. Its flavor is reminiscent of the very best pecan praline, but the texture is not grainy at all—it’s smooth and creamy. Makes 24 pieces
1¼ cups sugar
1 cup (lightly packed) golden brown sugar
1 cup heavy whipping cream
⅔ cup canned sweetened condensed milk
¼ cup (½ stick) unsalted butter, cut into pieces
⅓ cup water
2 tablespoons light corn syrup
¾ cup very coarsely chopped toasted pecans
24 pecan halves, toasted
24 paper candy cups
Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Mix both sugars in heavy 3-quart saucepan, breaking up any lumps with fingertips. Add cream, milk, butter, ⅓ cup water, and corn syrup. Stir over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and cook until candy thermometer registers 232°F, stirring frequently, about 15 minutes. Pour onto rimmed baking sheet (do not scrape pan). Cool 10 minutes.
Using rubber spatula, scrape mixture into medium metal bowl. Using handheld electric mixer, beat fudge at high speed until thick and creamy, about 5 minutes. Beat with wooden spoon until fudge begins to lose its gloss and thickens even more, about 2 minutes. (To test for proper consistency, mound fudge mixture on spoon; turn upside down. If mixture falls off spoon, beat fudge again and repeat test.) Mix in chopped nuts. Transfer fudge to prepared loaf pan. Using rubber spatula, spread into smooth, even layer. Arrange pecan halves lengthwise in 3 rows atop fudge, spacing evenly. Press to adhere. Refrigerate uncovered until firm enough to cut, about 2 hours.
Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut between pecan halves into 24 pieces. Transfer fudge to paper candy cups.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.
Melting ChocolateTempering is a technique that involves melting and cooling chocolate to specific temperatures in order to create good cocoa crystal structure. This produces chocolate that is glossy with a crisp, clean snap. Because the process can be time-consuming and difficult to master without a machine, our recipes use a simplified alternative technique: The chocolate is melted to specific temperatures, then chilled to set the chocolate quickly (this helps prevent bloom—streaks of cocoa butter that affect the appearance of the chocolate). The finished chocolates should be stored in the refrigerator, but for the best texture, allow them to stand at room temperature for about 15 minutes before serving.When melting chocolate for dipping truffles and other candy centers, moisture is the enemy. Be careful not to let any steam or water come in contact with the chocolate or it will seize, or become lumpy, making it unsuitable for dipping. For the same reason, never cover chocolate when melting.Leftover melted chocolate that remains in the pan after dipping truffles or other centers can be used several ways:1. Add nuts and drop by spoonfuls onto foil-lined sheets and chill to form nut clusters.2. Dip whole fresh strawberries into the chocolate; place on a foil-lined baking sheet and chill until firm.3. Add enough cream to thin the chocolate to a pourable consistency. Use as a fondue for fresh fruits, cubes of angel food cake, and cookies.4. Spoon chocolate into small disks on a foil-lined sheet and chill until set. Store disks in resealable plastic bags in the freezer for future use. You can also add them to milk and heat them to make rich hot chocolate.