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1
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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2
Coat the foil with 1 tablespoon of the butter.
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3
Set aside.
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4
In a 3-quart heavy-bottomed saucepan over low heat, cook the espresso, sugar, cream, salt, cream of tartar, and the remaining 1 1/2 tablespoons butter until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
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5
Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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6
Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238F on the thermometer (about 15 minutes).
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7
Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
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8
Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble.
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9
Do not scrape out the bottom of the pan.
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10
Let the mixture cool on the marble until it registers 110F on the thermometer (about 5 minutes).
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11
If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
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12
Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, add the ground cinnamon, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).
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13
Or transfer the mixture to a 2-quart mixing bowl, add the ground cinnamon, and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes).
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14
In both cases, add the chopped hazelnuts after beating the fudge and mix until they are blended in (about 30 seconds).
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15
Or spread the mixture into a large rectangle on the marble board, sprinkle on the ground cinnamon, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges.
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16
Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes).
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17
Sprinkle on the chopped hazelnuts and continue to work the fudge to incorporate them (about 1 minute).
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18
Turn the fudge into the prepared pan.
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19
Use your fingertips to even the top and to press the fudge into the corners of the pan.
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20
Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
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21
Remove the fudge from the pan by lifting out the aluminum foil.
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22
Invert the fudge onto a cutting board, peel the foil off the back of the fudge, and reinvert the fudge.
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23
With a large chefs knife, cut the fudge evenly into 1-inch squares.
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24
Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator.
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25
The fudge is best served at room temperature.
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26
Espresso Almond Fudge: Substitute toasted, unblanched almonds for the hazelnuts.
