Beer and Pretzels Fudge! One of those combinations that just goes together; like peanut butter and jelly, macaroni and cheese, and cookies and milk this is the ultimate bar combo wrapped in fudge.
Fudge Is Such A Gross Word!
I know right? It’s one of those cooking terms, like moist, spatchcocking, and nut butter that sounds much grosser than its actual usage. The word fudge just feels weird rolling off your tongue, just like the phrase Benedict Cumberbatch.
Fudge and Benedict Cumberbatch. Both sound really gross but are also really sweet.
Beer And Pretzels, Though, Eh?
Aye! Today we’re going to combine two things that have never been combined and see what happens. Seriously who knows what will result in the fusing of beer and pretzels. We might blow up the freaking planet.
Um. That’s Already Been Done Before At Like Every Bar. Ever.
Oh yeah! Must have really blacked out last time I was at the bar.
Seriously though, beer and pretzels is one of those perfect combinations, like cookies and milk, that just compliment each other so well. Well today we’re gonna take our favorite pub combo and make a decadent, dark chocolate, stout infused fudge out of it. This recipe Is a bit more complex that your standard fudge recipe, but FEAR NOT! It’ll just take you longer than your average 10 minutes.
10 Minutes? But I Want It Now!
Well let’s get started shall we? This recipe begins with one of my most favorite steps; buying beer. Let’s all go down to the liquor store and pick up a 6-pack of Guinness Stout! You’re not going to need all of that beer, but hey you can never have to much beer. While you’re out, you might as well pick up the rest of the ingredients. Grab yourself a pack of 60% dark chocolate baking chips, and a pack of semi-sweet chocolate chips. You’re also going to need a 14 ounce can of sweetened condensed milk, vanilla extract, and the coup de gras, mini-pretzels.
Now for the hard part, actually making fudge, which isn’t all that hard. The first step is cracking open two of those beers. Measure out two cups and bring the stout to a boil in a medium sauce pan over medium-high heat. Boil for about 25-30 minutes, until reduced to 1/4 cup. That is literally the hardest part of this recipe.
I Measured Out 16 Ounces But 2 Bottles Is 24. What Do I Do With The Rest?
Drink it! I can’t believe you haven’t started drinking already! I have.
While the reduction cools, line an 8×8 inch square baking pan with parchment paper. Leave extra parchment so you can use them as handles when the fudge is ready to just pull the square out of the mold.
Affix a candy thermometer to the rim of a large pot and heat the condensed milk, semi-sweet and dark chocolate chips over medium heat until the mixture is heated to 225ºF – 235ºF. Everything should be completely melted and mixture should be smooth. Remove from heat and mix in the vanilla and beer reduction. While still warm, place mini pretzels on top of the fudge to make a grid. You should use about 36 mini pretzels (8×8).
You Should Have Something That Looks Like this
Refrigerate the whole thing for at least 2 hours. When it’s sufficiently chilled, lift the whole thing out using your handles (see helpful!) and cut squares using your pretzel grid as a guide. It’s OK if you don’t get a perfect grid. You’ve been drinking. We’ve all been drinking.