Chocolate Balsamic Fudge

Directions

1. 1
   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.
2. 2
   Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
3. 3
   Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
4. 4
   Stir until smooth (it will be very thick).
5. 5
   Remove from heat and stir in the balsamic.
6. 6
   Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
7. 7
   Let stand at room temperature for a couple of hours.
8. 8
   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.
9. 9
   Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces.
10. 10
    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.