Balsamic Fudge & Truffles
1 can condensed milk
1 tsp. vanilla
2 Tbsp. of flavored ♥Olive My Heart♥ Balsamic Vinegar
3 Tbsp. butter at room temperature
2 ½ cups of chocolate chips (we recommend dark chocolate)
Grease and line an 8×8 pan with waxed paper. Over hang the pan with the paper.
Combine milk, vanilla, OMH balsamic vinegar in a microwave safe bowl. Add butter and chocolate chips and combine mixture. Microwave the mixture for one minute and stir. Microwave for another 30 seconds and mix. If not completely melted and combined, microwave for another 30 seconds. Pour into pan. Spread evenly. Place in the refrigerator to harden for at least two hours.
Fudge will keep up to two weeks in the refrigerator.
-by Beth Pamula
1 can sweetened condensed milk
1 tsp. vanilla
2 Tbsp. ♥Olive My Heart♥ Balsamic Vinegar (ex: 1 Tbsp. Black Currant and 1 Tbsp. Dark Chocolate)
3 Tbsp. unsalted butter, softened
1 10 oz. bag dark chocolate high cocoa content chocolate chips (Ghiradelli 60% cocoa chocolate chips)
Combine all ingredients into microwave safe bowl, and stir. Microwave on regular setting 1 minute, stir. Microwave 30 sec. more, stir. In 8 x 8 ” pan, spray cooking spray, line with waxed paper (edges coming out 2 sides) pour mixture into pan and refrigerate for at least 2 hours (or overnight, covering it with saran wrap). When firm, take large end of melon baller utensil and scoop out portion, roll in palms and then roll in cocoa powder, place on waxed paper. Store in air-tight container in refrigerator for up to 2 weeks, or freeze. ENJOY!!
-by Marcia Rodiek Soellner