Bon Appetit Desserts (173 page)

Caramel-Pecan Fudge

Pine Nut and Orange Fudge

Caramel-Dark Chocolate Truffles with Fleur de Sel

Fig and Walnut Truffles

Dark Chocolate Truffles with Honey and Lime

Chocolate-Orange Truffles with Almonds

Chocolate Truffle Croquembouche

Layered Peppermint Crunch Bark

Dried Fruit and Nut Chocolate Bark

New-Wave Rocky Road

Chocolate Panforte Candies

Mixed Nut Spiced Toffee

Macadamia Brittle with Fleur de Sel

Pecan Pralines

Coffee-Spice Caramels

Homemade Marshmallows

Cranberry and Tart Apple Gelées

Chocolate-Dipped Brown Sugar-Maple Creams

Fresh Raspberry Creams

Peanut Butter Dreams

Mixed Berry Chocolate-Toffee Bites

Gianduja Gold Cups

Espresso-Chocolate Fudge

This fudge has the silky texture of a no-beat fudge (and is almost as easy to make) and the rich taste of an old-fashioned, hand-beaten fudge. The secret is its mix of creamy ingredients—marshmallow creme, sweetened condensed milk, and whipping cream. Espresso intensifies the flavor of bittersweet chocolate.
Makes 30 pieces

6 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

¼ cup marshmallow creme

1 ounce unsweetened chocolate, chopped

1 teaspoon vanilla extract

½ cup water

2 tablespoons instant espresso powder or instant coffee powder

1½ cups sugar

¾ cup canned sweetened condensed milk

⅓ cup heavy whipping cream

¼ cup (½ stick) unsalted butter

2 ounces high-quality white chocolate (such as Lindt or Perugina)

30 espresso beans

30 paper candy cups

Line 8×8×2-inch glass baking dish with aluminum foil, leaving overhang. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate, and vanilla in medium bowl. Mix ½ cup water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, milk, cream, and butter and stir over medium heat until sugar dissolves, occasionally brushing down sides of pan 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-high and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.

Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes (mixture will still be glossy). Transfer fudge mixture to prepared baking dish. Smooth top of fudge with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.

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.

Milk Chocolate-Peanut Butter Fudge

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

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

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.

Caramel-Pecan Fudge

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.