Decadent Chocolate & Aged Espresso Balsamic Fudge

Oh my goodness!  This fudge is THE BEST you’ve ever tasted!


  • 10 oz. heavy cream
  • 4 oz. Aged Espresso Balsamic
  • 1 pound (about 2 cups) semi-sweet chocolate chips
  • 3 Tbs. unsalted butter cut into small pieces
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract


Butter a 9×13″ 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.  Spread into the prepared pan.  Allow to cool to room temperature and cut into squares.  Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.