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FUDGE: Chocolate & Espresso Balsamic Fudge

Desserts & Other Goodies


  • 10 ounces heavy cream
  • 4 ounces Espresso Balsamic
  • 1 pound (about 2 cups) semi-sweet chocolate chips
  • 3 tablespoons unsalted butter cut in to small pieces
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract


  1. Butter a 9" x 13" baking pan and line with parchment that overhangs the sides.
  2. 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. Pour in to the prepared pan.
  3. Allow to cool to room temperature and cut in to squares.
  4. Sprinkle a few grains of sea salt on each square.
  5. Makes about 3 pounds of fudge.