Ingredients:
2 ½ cups granulated sugar 2/3 cup Dutch process cocoa powder 1 cup half-and-half cream ¼ cup Dark Chocolate Balsamic Vinegar 1 tsp. sea salt, divided 2 tbsp. Blood Orange Olive Oil
Directions: Line an 8x8-inch pan with parchment paper. If you like really thick fudge, line an 8x4 inch loaf tin with parchment paper.
In a heavy bottomed pot, mix together the sugar and cocoa powder. Mix in the half-and-half and balsamic, and warm over medium heat, stirring until the sugar has dissolved. As soon as it reaches a boil, stop stirring. Allow the fudge to boil gently but consistently until it reaches 240 degrees on a candy thermometer, 5-7 minutes. To test without using a candy thermometer, fill a small bowl with ice cold water. Using a spoon, allow one drop of chocolate fudge to drip into a bowl of water. When it holds together in a drip and doesn’t incorporate into the water, you’re almost there. Squish the ball between your fingers. If it keeps its texture and doesn’t disintegrate, you’re ready. Remove the pot from the heat and mix in ½ tsp of the salt then the olive oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy, 5-7 minutes(it will take longer by hand ). If you’re adding in any extras (chocolate chips, nuts, candies, etc.), fold them in now with a metal spoon.
Pour the mixture quickly into the prepared pan. Lightly oil the back of a spoon or spatula, use it to smooth the top of the fudge, and sprinkle with the remaining ½ tsp salt. Let the fudge set for at least 2 hours at room temperature or I hour in the fridge.
When the fudge is set, use the parchment paper to remove it from the pan, then use a sharp knife to slice it into squares. It will keep in an airtight container for up to 1 week.
Author: Emily Lycopolus: The Olive Oil & Vinegar Lover’s Cookok
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