- 2 1/2 cups granulated sugar
- 2/3 cup Dutch process cocoa powder
- 1 cup half-and-half cream
- 1/4 cup Olive Sprig Dark Chocolate Balsamic
- 1 TSP sea salt, divided in half
- 2 TBSP Olive Sprig Blood Orange Olive Oil
Line an 8x8 baking pan with parchment paper. In a heavy bottomed pot, mix together sugar and cocoa powder. Mix in the half-and-half and Dark Chocolate Balsamic and warm the mixture over medium heat, stirring until all of the sugar has dissolved. As soon as it reaches a boil, stop stirring. Allow the fudge mixture to boil gently but consistently until it reaches 240 F on a candy thermometer (about 5-7 minutes).
Remove the pot from the heat and mix in 1/2 TSP of sea salt then the Blood Orange Olive Oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy (about 5-7 minutes). You can now add nuts, if desired, just fold them into the mixture with a metal spoon. Pour fudge quickly into the prepared baking pan. Lightly oil the back of a spoon or spatula to smooth out the fudge. Sprinkle the remaining 1/2 TSP of sea salt on top.
Let the fudge set for at least 2 hours at room temperature or 1 hour in the fridge. When set, pull the sheet of fudge out with the parchment paper. Cut the fudge into squares with a sharp knife.
Note: The fudge will keep in an airtight container for up to 1 week.