Dark Chocolate Walnut Fudge with Blueberry Balsamic Vinegar


  • 1 cup walnut pieces
  • 1 lb, 4 oz good quality dark chocolate
  • 1/8 tsp baking soda
  • 1 can (14 oz) sweetened condensed milk
  • ΒΌ cup Bella Oliva Wild Blueberry Balsamic Vinegar


  1. Place the walnut pieces into a dry skillet and toast over very low heat, about 15 minutes.
    While the walnuts are toasting, prepare a foil “sling” for the baking dish to make it easy to remove the fudge when finished. Using an 8 x 8 baking dish, fold a sheet of foil length-wise, just narrower than the inside of the dish. Make the sheet long enough to hand over the sides. Place in baking dish and spray the foil and dish with cooking spray.
  2. Put 2 cups of water in a medium-large saucepan and bring to a boil. Chop the bars of chocolate into small pieces and put into a medium-large heat-proof bowl.
  3. Toss the salt and baking powder into the bowl of chocolate and stir well to distribute evenly. Add the sweetened condensed milk and balsamic vinegar and stir the mixture well.
  4. Reduce to a simmer and place bowl on top of saucepan. Using a rubber spatula, stir the chocolate until almost melted 3-4 minutes. Remove bowl from heat before completely melted and continue to stir until all melted. Stir in toasted walnuts.
  5. Transfer fudge mixture to prepared baking dish, spreading to make an even layer. Refrigerate for at least 2 hours or until fully set. Run a knife along the edges and using the foil sling remove from the pan. Cut into squares and serve. Store fudge in a cool place and tightly wrapped.

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