Chocolate Balsamic Fudge

1. 1

   Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done.

2. 2

   Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.

3. 3

   Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.

4. 4

   Stir until smooth (it will be very thick).

5. 5

   Remove from heat and stir in the balsamic.

6. 6

   Spread the fudge into the prepared pan, smoothing the top with an offset spatula.

7. 7

   Let stand at room temperature for a couple of hours.

8. 8

   Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.

9. 9

   Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces.

10. 10

    Store in the refrigerator for several days, or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.