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1
Line 8-inch square glass baking dish with aluminum foil, overlapping sides.
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2
Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl.
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3
Mix water and espresso powder in heavy large saucepan until espresso powder dissolves.
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4
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.
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5
Attach clip-on candy thermometer to side of pan.
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6
Increase heat to high and bring mixture to boil.
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7
Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234F, about 12 minutes.
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8
Immediately pour mixture over ingredients in bowl (do not scrape pan).
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9
Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes.
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10
Transfer the fudge mixture to prepared baking dish.
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11
Smooth top of fudge in pan with rubber spatula.
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12
Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
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13
Using aluminum foil as aid, lift fudge from pan.
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14
Trim edges of fudge.
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15
Cut into 30 pieces.
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16
Melt white chocolate in top of double boiler over simmering water.
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17
Using fork, drizzle white chocolate decoratively over fudge.
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18
Press 1 espresso bean onto top of each piece of fudge.
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19
Place fudge in candy cups.
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20
Refrigerate fudge until white chocolate sets, about 20 minutes.
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21
(Fudge can be prepared week ahead.
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22
Store in airtight container in refrigerator.
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23
Bring fudge to room temperature before serving.)
