This fast and easy fudge has the surprise addition of roasted and lightly crushed cacao beans, called nibs—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won’t need a thermometer to make this fudge because marshmallow cream ensures a smooth texture.

convert Ingredients
2/3 cup evaporated milk
One 7-ounce jar marshmallow crème
2 ounces (1/4 cup) unsalted butter; more for the pan
1 1/2 cups granulated sugar
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/3 cup cacao nibs, divided

Method
1. Line an 8-by-8-inch pan with foil, folding the excess over the sides to form handles. Grease the foil and set the pan aside.

2. Put the evaporated milk, marshmallow crème, butter, sugar, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly with a heatproof spatula. Scrape the bottom and sides of the pan often, as this mixture is apt to burn.

3. Once the mixture comes to a boil, cook for 5 minutes, stirring constantly; it will caramelize a bit, which is fine. Remove from the heat, add the chocolate and the vanilla, and stir until the chocolate is melted and the mixture is smooth. Add half of the nibs, stir to combine, and pour the fudge into the prepared pan. Top with the remaining nibs and allow to set.

4. Once the fudge is firm, lift it out of the pan using the foil handles and cut it into small squares with a long, sharp knife on a cutting board. The fudge will keep in an airtight container.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

If you love peanut butter in your chocolate, and chocolate in your peanut butter, these baby bonbons were born just for you. Sweet and creamy, with a savory, crunchy kick from crushed pretzels and a lively crackle from bits of chopped English toffee, these candies will knock your socks off. They have been sampled by hungry elementary school teachers, skeptical culinary students, and little kids at the park, and everywhere they went, these fat little bonbons were met with astonished delight at how tasty they were—and you’ll be amazed at how easy they are to create in your own kitchen.

convert Ingredients
1/2 cup unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
2 cups creamy peanut butter
2 cups (about 10 ounces) finely chopped pretzel sticks
1 cup crushed Heath English Toffee Bits, or Heath Almond Brickle Bits
1 1/2 pounds finely chopped semisweet chocolate melted with 4 tablespoons vegetable shortening, or 1 1/2 pounds dark chocolate confectionery coating, melted, or 2 tubs (7 ounces each) dipping chocolate
1 cup finely chopped salted peanuts for rolling (optional)
1 cup Belgian chocolate jimmies (or vermicelli) for rolling (optional)

Method
1. In a large bowl, using a hand-held electric mixer set at medium speed, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Using a large rubber spatula, fold in the pretzel sticks and toffee bits.

2. Cover and refrigerate the mixture until it is very firm, 2 to 3 hours. Roll the mixture, by heaping tablespoons, into 1-inch bonbons. Place on a parchment paper–lined baking sheet. Cover the bonbons with plastic wrap and freeze until they are very firm, about 30 minutes.

3. Combine the chopped chocolate and shortening, cut into small bits, on a large, microwave-safe dinner plate. Microwave at half-power for 1 minute. When melted, the chocolate will appear soft and shiny but will still hold its shape; stir smooth. If the chocolate is not completely melted, heat in 30-second increments, stirring until smooth. Transfer the chocolate to a medium bowl. If using confectionery coating, repeat this process without using the shortening. If using dipping chocolate in a tub, follow the dipping directions listed on the container.

4. To make dipping the bonbons easy, and less messy, try wearing latex gloves, available in most pharmacies. Working with one bonbon at a time, quickly dip it in the melted chocolate, rolling it around to coat it completely. Rest the bonbon on a fork and let any excess chocolate drain away. Immediately roll the bonbon in the chopped peanuts or chocolate jimmies and place on the parchment-lined baking sheet to harden.

5. Alternatively, place the dipped bonbon without the jimmies or nut coating, on the parchment-lined baking sheet and top with one perfect salted peanut or a sprinkling of crushed English toffee, or when the bonbon is firm, drizzle lightly with melted white chocolate.

Recipe © 2009 Jill O’Connor. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This toffee is the creation of Eric Estrella, Payard’s former corporate pastry chef. The peppermint can be replaced by any flavor of your choosing, so don’t hesitate to try different variations. Some of the flavors we’re partial to are espresso, maple, and good, strong vanilla. The creaminess of the crunchy toffee is further accentuated by the crisp coat of tempered chocolate. Package these in a nice tin, for a beautiful and tasty gift.

convert Ingredients
For the toffee
1 1/3 cups heavy cream
1/3 cup light corn syrup
2 cups sugar
3 or 4 drops peppermint oil, or 1 teaspoon pure mint extract

For the coating (tempered chocolate)
1 pound couverture chocolate, finely chopped

Method
Make the toffee
1. Line a baking sheet with parchment paper. Set aside.

2. With a candy thermometer handy, combine the cream, corn syrup, and sugar in a large saucepan over medium-high heat and bring to a boil. If sugar sticks to the sides of the pan, dip a pastry brush in water and brush the sides.

3. When the mixture begins to turn slightly golden, gently swirl the pan to make sure that the sugar melts evenly and the color is uniform. Cook until the mixture reaches 275°F (135°C) on the candy thermometer. Remove it from the heat, and stir in the peppermint oil until it is completely incorporated.

4. Pour the toffee into the prepared baking sheet and spread in an even layer, no more than 1/4-inch thick. Let it cool completely.

Temper the chocolate
1. Put a third of the chocolate in a bowl, and set it aside.

2. With a chocolate or instant-read thermometer handy, fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Place the chopped chocolate in a bowl that will fit snuggly on top of the pot but not touch the water. Reduce the heat to low and place the bowl over the pot. Occasionally stir the chocolate gently with a silicone spatula, until it is completely melted. Check its temperature regularly to make sure that you do not go above the desired temperature.

3. Alternatively, place the chopped chocolate in a microwave-safe bowl. Microwave it on high power for 15 seconds, then remove it and stir it with a silicone spatula. Return it to the microwave for another 15 seconds, remove, and stir. Repeat until the chocolate is completely melted.

4. Once the chocolate reaches the desired temperature (dark chocolate = 121°F to 131°F [49°C to 55°C]; milk chocolate = 113°F to 119°F [45°C to 48°C] ; white chocolate = 113°F to 118°F [45°C to 48°C]), stir in the reserved chocolate to lower the chocolate to the cooling temperature for its type (dark chocolate = 82°F to 84°F [28°C to 29°C]; milk chocolate = 80°F to 82°F [27°C to 28°C]; white chocolate = 78°F to 80°F [25°C to 27°C]). Once that temperature is reached, return the chocolate to the double boiler or to the microwave and briefly heat it so that it reaches its working temperature: dark chocolate = 87°F (31°C); milk chocolate = 86°F (30°C); white chocolate = 84°F (29°C).

5. With a large offset spatula, spread a thin layer of tempered chocolate over the toffee. Let it set, about 30 minutes. Turn the toffee over, and spread a thin layer of chocolate on that side. Let the chocolate set, then break the toffee into pieces of desired size. Once you are finished, pour any leftover tempered chocolate in a resealable plastic container, and let it solidify into a block. Temper it again as needed until you run out of it.

6. Store toffee in an airtight container in a dry, cool environment for up to 2 weeks.

Recipe © 2008 by François Payard. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This is a beautiful, unusual brittle. If you like thing very spicy, increase the cayenne to 2 teaspoons. Measure out the pepitas, cayenne, and salt before you start, so that they’re ready to stir in the moment the sugar reaches the desired amber color.

convert
Ingredients
Butter, for pan
1 1/2 teaspoons cayenne pepper
1/4 teaspoon salt
3 cups sugar
1 cup water
2 tablespoons light corn syrup
2 cups pepitas (hulled pumpkin seeds; about 8 ounces), lightly toasted

Method
1. Lightly butter a 10-by-15-inch jelly-roll pan. In a small bowl, stir together the cayenne and salt; set aside.

2. In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup until the sugar is completely dissolved, about 5 minutes. Increase the heat to high and boil without stirring until the syrup is golden brown (about 335°F [168°C] on a candy thermometer), 10 to 15 minutes. When the sugar begins to brown around the edges of the pan, swirl the pan gently so that it caramelizes evenly. Remove from the heat and carefully (the mixture will bubble and the pepitas may “pop”) stir in the pepitas and cayenne mixture.

3. Immediately pour into the prepared pan, using a spatula or wooden spoon to spread the nuts out flat if necessary. Let the brittle stand at room temperature until cool and hard, about 1 hour.

4. Bend the ends of the pan to release the brittle (run a spatula underneath the brittle to help release it, if necessary) and chop or break into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Recipe © 2008 by Charity Ferreira. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Espresso and Frangelico flavor these creamy white chocolate truffles. I like them with an afternoon cappuccino (although sometimes I skip the cappuccino).

To skin the hazelnuts, bake them in a 350°F (175°C) oven until golden brown under their papery skins, 10 to 12 minutes. Let the nuts cool and then rub them vigorously in a clean kitchen towel to remove the loose skins.

convert Ingredients
12 ounces white chocolate, finely chopped
1 teaspoon instant espresso powder
1/3 cup whipped cream
1 1/2 cups hazelnuts (about 6 ounces), toasted, skinned, and finely chopped or ground
1 tablespoon Frangelico (hazelnut liqueur)
Powdered sugar, for dusting hands
Fluted 1-inch paper candy cups (optional)

Method
1. Place the chocolate in a large bowl. In a small saucepan over medium heat, dissolve the espresso powder in the cream and bring to a boil. Pour the cream mixture over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until smooth.)

2. Stir in 1/2 cup of the hazelnuts and the Frangelico. Cover with plastic wrap and refrigerate until firm enough to scoop, about 3 hours.

3. Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.

4. Place the remaining 1 cup of hazelnuts on a plate. Dust your hands lightly with powdered sugar. Shape each scoop into a ball, then roll it in the nuts to coat. Place each truffle in a paper candy cup, if desired. Refrigerate the truffles between sheet of waxed paper in an airtight container for up to 1 week.

Recipe © 2008 by Charity Ferreira. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.