Ingredients: 14 oz. can sweetened condensed milk 1 lb. bittersweet or semisweet chocolate, coarsely chopped 2 T unsalted butter* 1/4 C balsamic vinegar**, Cara Cara Orange Vanilla, Raspberry, Traditional, plus 2 T for brushing on top of the fudge (optional)
Instructions: 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 a spatula. Let stand at room temperature for a couple of hours. Optional, 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 liquid 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.
Notes *Substitute 1 1/2 T fused or infused olive oil, Harissa, Chipotle, Blood Orange, in place of the unsalted butter. **Should you not want to add the balsamic, replace it with 2 t of vanilla extract.