Chocolate Balsamic Fudge

Fudge recipe from the cupcake project, adapted from chocolate balsamic truffles from the vosges store in Chicago. Use a good quality balsamic for best results. Author recommends saba, a traditional aged balsamic. If you want less balsamic flavor, sub vanilla extract for some of the balsamic. Serving size is an estimate. Cook time is time for fudge to set.

• Ready In: 3 hrs 20 mins
• Serves: 12

Ingredients

• 14  ounces sweetened condensed milk
• 1  lb bittersweet chocolate or 1  lb  semisweet chocolate, coarsely chopped
• 2  tablespoons unsalted butter
• 1⁄4 cup  balsamic vinegar, good quality
• 2  tablespoons  balsamic vinegar, for brushing on top of the fudge

Directions

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. Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
3. Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
4. Stir until smooth (it will be very thick).
5. Remove from heat and stir in the balsamic.
6. Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
7. Let stand at room temperature for a couple of hours.
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. 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. 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.