Raspberry Balsamic Fudge


  • 1 can sweetened condensed milk (not evaporated milk)
  • 2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 3 Tbsp Olive Scene Raspberry Balsamic Vinegar
  • 3 Tbsp softened butter
  • 2½ cup semi-sweet chocolate chips
  • sea salt for topping (Fleur de Sel is very nice!)


  • Prepare an 8”x 8” baking pan by spraying with cooking spray and line with waxed paper (leave approximately 4” of extra waxed paper on each side for ease of removal).
  • Mix together the first 4 ingredients in a microwaveable bowl.
  • Add the butter and chocolate chips and stir well.
  • Microwave on high for 1 minute and stir well.
  • Microwave for another minute, stirring after 30-seconds.
  • Remove and stir to fully incorporate (it should be completely melted).
  • Spread fudge into prepared baking pan.
  • Evenly sprinkle with sea salt.Place in refrigerator for at least 2-hours until set.
  • Remove fudge from pan by pulling up on the waxed paper.
  • Cut into pieces and serve.

* Also wonderful with Wild Blueberry, Blackberry Ginger, Dark Cherry, Strawberry, Pomegranate or Tangerine Balsamic Vinegars.