1 can sweetened condensed milk (not evaporated milk)
2 tsp. cinnamon
1 tsp. pure vanilla extract
3 Tbsp. Raspberry Balsamic
3 Tbsp. softened butter
2 1/2 c. 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 four ingredients in a microwavable 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 hrs. until set. Remove fudge from pan by pulling up on the waxed paper. Cut into pieces and serve.
Also wonderful with Blueberry, Blackberry Ginger, Cherry, Strawberry, Pomegranate, or Honeybell Orange White Balsamic.
*Tested in Salads and Desserts Cooking Class*
**Try with a variety of our Saltwest Sea Salts like Salted Caramel Chocolate, Sweet Smokey Maple, Toasted Coconut, or even Spicy Ancho Chili!
