Chocolate Fudge with Balsamic

Cooking Time: 1-2 min    Servings: 10-12

Products needed:

Blueberry Balsamic Vinegar
from 6.50
Size:
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Blueberry Balsamic Vinegar

Ingredients:

  • 1 can sweetened condensed milk (not evaporated milk)
  • 2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Olive Scene Aged Balsamic Vinegar of choice: Raspberry, Wild Blueberry, Violet, Pomegranate, Tangerine
  • 3 tablespoons softened butter
  • 2½ cup semi-sweet chocolate chips
  • sea salt for topping (Murray River is very nice!)

Directions:

  1. 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).
  2. Mix together the first 4 ingredients in a microwaveable bowl.
  3. Add the butter and chocolate chips and stir well.
  4. Microwave on high for 1 minute and stir well.
  5. Microwave for another minute, stirring after 30-seconds.
  6. Remove and stir to fully incorporate (it should be completely melted).
  7. Spread fudge into prepared baking pan.
  8. Evenly sprinkle with sea salt.
  9. Place in refrigerator for at least 2-hours until set.
  10. Remove fudge from pan by pulling up on the waxed paper.
  11. Cut into pieces and serve.