Espresso Balsamic Fudge

December 31, 2018

INGREDIENTS

• 1 ¼ cup heavy cream
• ½  cup Espresso Dark Balsamic
• 1 pound (about 2 cups) semi-sweet chocolate chips
• 3 Tbs. unsalted butter cut in to small pieces
• ¼  teaspoon sea salt
• ½  teaspoon vanilla extract

DIRECTIONS

Butter a 9"x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.

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