Homemade Fudge with Balsamic.
- ·
14 oz can sweetened condensed milk
- ·
1 lb bittersweet or semisweet
chocolate, coarsely chopped
- ·
2 T unsalted butter
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1/4 C LunaOlivo Portofino balsamic vinegar plus 2 T
for brushing on top of the fudge.
- 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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