Chocolate Raspberry Balsamic Fudge

Course Dessert



  • Butter a 9" x 13" baking pan and line with parchment that overhangs the sides.
  • 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.
  • Allow to cool to room temperature and cut in to squares.


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