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."
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Ready In:
3hrs 20mins




  • 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.
  • Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
  • Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
  • Stir until smooth (it will be very thick).
  • Remove from heat and stir in the balsamic.
  • Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
  • Let stand at room temperature for a couple of hours.
  • 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.
  • Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces.
  • 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.

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<p>I have been using this website for YEARS under the name Candace Michelle but when it switched over to, I couldn't log into my old account for some reason. So, if you would like to see my older recipes, click on over to that member page!</p>
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