Easy Guinness Chocolate Fudge Recipe
Easy Guinness Chocolate Fudge Recipe! This isn’t your grandma’s fudge (unless your grandma’s REALLY cool). We’re talking rich, dark chocolate, a hint of that unmistakable Guinness flavor (don’t worry, it’s subtle!), and a texture that’s just…heavenly. Seriously, this stuff is dangerously good. You should try it because it might become your new favorite dessert, or the perfect holiday gift to bring to a party!
So, picture this: it’s a Sunday afternoon, rain is pelting against the windows, and the kids are somehow already bored. Enter: Guinness Chocolate Fudge! My husband, Mark, is a HUGE fan of Guinness (duh) so he was immediately on board and my kids love anything that involves chocolate and sugar, so, double duh! Now, this stuff is requested pretty much every time we have company. Last Christmas, I thought I was being sneaky and hid a whole batch in the back of the fridge. I went to grab it before our guests arrived and…gone! My youngest, bless her heart, had eaten half the pan while “hiding” from her brother. I couldn’t even be mad.
Why You’ll Love This Easy Guinness Chocolate Fudge Recipe
- It’s ridiculously easy. Like, melt-and-stir easy. Even I can’t mess it up (usually).
- That Guinness flavor? It’s not overpowering. It’s just this cozy, malty depth that makes the chocolate sing.
- It’s a crowd-pleaser. Seriously, watch it disappear.
- Fudge is just plain comforting, isn’t it? And this is next level comfort.
- You get to drink a little Guinness while you make it. (That’s not officially part of the recipe, but highly recommended).
How to Make It
Alright, so, grab a big saucepan – the kind you use for pasta, you know? Now, toss in your chocolate chips, sweetened condensed milk, butter (gotta be real butter, people!), and that beautiful Guinness. Pop it on the stove over low heat. Seriously, LOW. You don’t want to scorch anything. Now, stir, stir, stir. Keep stirring until everything is melted and smooth. This might take a few minutes, so put on some music or yell at the kids to stop fighting – whatever works. Once it’s all melty and gorgeous, take it off the heat and stir in your vanilla extract. Don’t skip the vanilla! It just, like, rounds everything out.
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Now, grab an 8×8 inch baking pan and line it with parchment paper. This is KEY, otherwise you’ll be scraping fudge for days. Pour the fudge mixture into the pan and spread it out evenly. Now, here’s the hard part: you gotta let it chill. Pop it in the fridge for at least 2 hours, or even better, overnight. When it’s firm, lift the parchment paper out of the pan and cut the fudge into squares. And try not to eat it all at once!
Ingredient Notes
- Chocolate Chips: Okay, I usually go for semi-sweet because I like that balance, but dark chocolate works great if you’re into that super intense flavor. Milk chocolate? Eh, I wouldn’t. Too sweet.
- Sweetened Condensed Milk: Don’t even think about grabbing evaporated milk. It’s not the same thing. Trust me on this. I may or may not have made that mistake once.
- Butter: Real butter, unsalted. Please. Margarine is not your friend here. It will separate and get oily. No bueno.
- Guinness: Obvi. But if you’re really anti-Guinness, you could try another stout, though it just won’t be the same. The flavor is very mild, so don’t worry!
- Vanilla Extract: The good stuff! Imitation vanilla is a crime against baking. Just a splash elevates the fudge so much.
Recipe Steps:
- Combine: Add chocolate chips, sweetened condensed milk, butter, and Guinness to a saucepan.
- Melt: Heat over low heat, stirring constantly until everything is melted and smooth.
- Stir: Remove from heat and stir in vanilla extract.
- Pour: Line an 8×8 inch baking pan with parchment paper and pour the fudge mixture into the pan. Spread evenly.
- Chill: Refrigerate for at least 2 hours, or overnight, until firm.
- Cut: Lift the parchment paper out of the pan and cut the fudge into squares.
What to Serve It With
- A big ol’ glass of milk (duh).
- A shot of espresso for a mocha kick.
- Crumbled on top of ice cream (are you sensing a theme here?).
- Just…straight from the fridge. No judgment here.
Tips & Mistakes
- Don’t overheat the chocolate! Low and slow is the name of the game. Burnt chocolate is sad chocolate.
- Make sure your parchment paper is actually lining the whole pan. I’ve missed corners before and it’s a sticky situation (literally).
- If your fudge is too soft, it probably needs more time in the fridge. Patience, my friend!
- Don’t be afraid to experiment with toppings! Sprinkles, nuts, sea salt…go wild.
Storage Tips
Okay, so, this fudge is best stored in an airtight container in the fridge. It’ll last for a good week, maybe even longer (if you can resist eating it all). And yes, you can totally eat it cold. In fact, I highly recommend it. It’s like a little chocolatey brick of happiness. I may or may not have eaten it for breakfast before. Don’t tell anyone.
Variations and Substitutions
- No Guinness? Okay, fine. Try another stout, but it won’t have that same unique flavor. Or, you could just skip it altogether and add a tablespoon of strong coffee for a mocha fudge.
- Out of vanilla extract? A teaspoon of almond extract will work in a pinch. It’ll give it a slightly different flavor, but still delicious.
- I’ve added chopped walnuts or pecans to the mixture before. Adds a nice crunch.
- One time I was feeling fancy and sprinkled some sea salt on top before it set. Salty-sweet perfection!
Frequently Asked Questions
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Easy Guinness Chocolate Fudge Recipe
Ingredients
Main Ingredients
- 1.5 cups semi-sweet chocolate chips use high-quality for best results
- 1 cup sweetened condensed milk one 14 oz can
- 0.5 cup Guinness beer can substitute with other stout beer
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0.5 cup chopped nuts optional, walnuts or pecans work well
Instructions
Preparation Steps
- Line an 8-inch square baking pan with parchment paper, leaving a bit of overhang for easy removal.
- In a medium saucepan, combine chocolate chips, sweetened condensed milk, and Guinness beer. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract and salt. If using nuts, fold them into the mixture.
- Pour the mixture into the prepared baking pan, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.
- Remove the fudge from the pan using the parchment overhang, and cut into squares. Serve chilled.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
