Chocolate and Espresso Balsamic Fudge

10 oz. heavy cream
4 oz. Espresso Balsamic
1 lb. (about 2 c.) semi-sweet chocolate chips
3 Tbsp. unsalted butter cut into small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Butter a 9x13 baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the 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 into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of salt onto each square. Makes about 3 lbs. of fudge.

You may substitute other flavors of balsamic, so go wild!

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