Chocolate Caramel Fudge with Raspberry Reduction

Where Sweetness Learns to Linger

Fudge is one of those rare confections that asks almost nothing of you and gives back in abundance. There is no oven to tend, no technique to master — only patience, and the quiet pleasure of watching something simple transform into something worth sharing. The addition of a raspberry balsamic reduction changes everything in the gentlest way: a dark, wine-like depth that threads through the sweetness and makes you pause before the next bite. This is the kind of thing you make for a gathering and find yourself returning to alone, later, in the kitchen.

Ingredients

• 3 cups semisweet chocolate pieces
• 1 can sweetened condensed milk
• 1 dash salt
• 1 cup chopped walnuts
• 3 teaspoons Alessi Raspberry Balsamic Reduction
• 1 1/2 teaspoons vanilla extract
• 1/2 cups caramel ice cream topping

Instructions

1. In saucepan over low heat, melt chocolate pieces with milk and salt.
2. Remove from heat and stir in walnuts, raspberry balsamic reduction, vanilla and caramel topping.
3. Spread evenly into plastic-lined 8 or 9 inch square pan.
4. Chill 2 hours or until firm.
5. Turn fudge onto cutting board; peel off plastic and cut fudge into bit sized pieces.
6. Drip a bit of Raspberry Balsamic Reduction decoratively around rim of plate, add fudge and serve.