We need to talk because I’ve made a decision. First, we need to discuss the fact that this is the best fudge I’ve ever eaten. Second, it only took one pot and about ten minutes to make. But most importantly we need to figure out why we only make this at Christmas (or if you’re a part of my family, you also eat it as a pre-Thanksgiving appetizer and think that’s normal). Why isn’t this also a part of celebrations the rest of the year? It’s way better than those yellow marshmallow monstrosities we subject ourelves to at Easter, and much tastier than 4th of July Jell-o salad, and WAY better than Valentines Day conversation hearts. So here is what I’m proposing: we all just collectively decide to make this all the time. Fudge is much too good to only have during December. Don’t be surprised if I show up to your Memorial Day pot luck with a plate of this stuff. Don’t worry, I’ll bring beer too.
Stout Chocolate Fudge Recipe
- 1 (14 oz) can sweetened condensed milk
- 20 wt oz dark chocolate chips (60% cacao content)
- 1/3 cup stout beer
- 2 tablespoons unsalted butter
- ½ tsp vanilla extract
- 1 cup chopped pecans
- In a double boiler over gently simmering water add the sweetened condensed milk, chocolate chips, beer, butter and vanilla extract.
- Stir constantly until melted and combined, keeping heat low to medium to make sure the chocolate doesn’t become grainy.
- Remove from heat, stir in pecans.
- Line an 8×8 pan with aluminum foil, spray lightly with cooking spray.
- Pour chocolate into prepared pan in an even layer. Chill until set.