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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Chocolate & Espresso Balsamic Fudge



  • 10 ounces heavy cream
  • 4 ounces Espresso Dark Balsamic Vinegar Condimento
  • 1 pound (about 2 cups) semi-sweet chocolate chips
  • 3 tablespoons unsalted butter cut in to small pieces
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract


Butter a 9" x 13" 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 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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