2 ½ c. granulated sugar
⅔ c. Dutch process cocoa powder
1 c. half and half
¼ c. The Tasteful Olive Chocolate dark balsamic vinegar
½ t. salt
2 T. The Tasteful Olive Bacon infused extra virgin olive oil
3 slices bacon, cooked and crumbled to mix in (if desired)
Line an 8X8-inch pan with parchment paper. In a heavy bottomed saucepan, whisk together the sugar and cocoa powder. Whisk in the half and half and chocolate balsamic and warm over medium heat, stirring with a spoon, 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.
Remove the saucepan from the heat and mix in the salt, followed by the olive oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy, 5-7 minutes. If you’re adding in cooked and crumbled bacon, fold it in now with a metal spoon.
Pour the mixture quickly into the prepared pan. Lightly oil the back of a spoon or spatula and use it to smooth the top of the fudge. Let the fudge sit for 2 hours at room temperature or for 1 hour in the fridge.
When the fudge is set, use the parchment paper to lift it from the pan then use a serrated knife to slice it into squares. Fudge will keep in an airtight container for 1 week.