Baileys & Guinness Fudge

IMG_3173St. Patrick’s Day is in 2 days, what do you do? Crack out the Guinness of course. 😉

It seems to have become a thing that whenever St. Patrick’s Day draws near I will find a way to incorporate Guinness into a recipe post (e.g. our Chocolate Guinness Cake, or our savoury Steak & Guinness Pie!). I guess I enjoy starting my own traditions. That and Guinness. I definitely enjoy Guinness.

This year I figured I’d make a batch of Guinness fudge; simple, small, and great to share with family/friends/colleagues. However, I then decided go the extra mile and make a double layered fudge, adding another Irish drink I’m fond of, because well, why not.

IMG_3151BAILEYS & GUINNESS FUDGE!

You’re welcome.

IMG_3008To make the Guinness fudge layer, I added ½ a can of sweetened condensed milk, 20g of unsalted butter, 1tsp of vanilla extract, a pinch of salt and 75ml of Guinness to a large heavy bottomed saucepan. I melted this on a VERY LOW HEAT till fully combined.

IMG_3090IMG_3041I then added 500g of broken up dark chocolate to the pan and continued stirring on the VERY LOW HEAT till completely melted. This may take a while, but bear with it… you want to keep the temp as low as possible to reduce the risk of your chocolate burning! If you prefer, you could place all the ingredients straight into a heatproof bowl and use a double broiler, or even microwave it in 30 second bursts instead. Basically you just want to make sure you melt the chocolate slowly so it doesn’t become too molten too quick, and so that the mixture remains quite thick.

IMG_3125Once melted, I stirred in the remaining Guinness, then poured this out into a 8×8 inch square tin lined with greaseproof paper. I spread the mixture into an even layer, then left this in the fridge to set up and chill for about an hour before I started the next layer.

IMG_3055For the Baileys layer, I pretty much did the exact same thing as before but substituting the Guinness and dark chocolate for Baileys and white chocolate. Simple, right?

It is worth noting that as white chocolate doesn’t have the same components as milk/dark chocolate, it’s much more temperamental when melting…. meaning it’s especially important to keep the temperature as low as possible to stop it from seizing.

IMG_3094 IMG_3081Once the ingredients had just melted and combined, I added the remaining Baileys, then poured the mixture on top of the chilled Guinness layer.

IMG_3088I then sprinkled on some chopped pistachios (to add some crunch and some green!) before placing it back in the fridge to set completely. Once ready (I left mine overnight), chop into 1×1 inch (ish) squares and share with your loved ones.

Or not. I’m not gonna judge.

IMG_3162

Baileys & Guinness Fudge
Author: Acorns & Custard
Serves: 64
Ingredients
  • For the Guinness fudge layer:
  • 500g dark chocolate, broken into pieces
  • 198.5g (1/2 can) sweetened condensed milk
  • 20g unsalted butter
  • 1tsp vanilla extract
  • pinch of salt
  • 100ml Guinness (or any other stout)
  • For the Baileys fudge layer:
  • 500g white chocolate, broken into pieces
  • 198.5g (1/2 can) sweetened condensed milk
  • 20g unsalted butter
  • 1tsp vanilla extract
  • pinch of salt
  • 100ml Baileys (or any Irish cream)
  • Topping:
  • chopped pistachios
Instructions
For the Guinness fudge layer:
  1. Place the condensed milk, butter, vanilla, salt and 75ml of the Guinness (or other stout) into a large heavy bottomed saucepan.
  2. Stir on a very low heat until combined.
  3. Add the dark chocolate and continue mixing on the low heat until completely melted. Pour in the remaining Guinness and stir through. (The mixture should still be quite thick.)
  4. Pour into a 8×8 inch square tin lined with greaseproof paper. Spread into an even layer, then leave in the fridge to set for about an hour before you make the second layer.
For the Baileys fudge layer:
  1. Repeat as previous, but using the Baileys (or other Irish cream) and white chocolate. Make sure to melt on a very low temperature, stirring constantly. (You could also use a double broiler, or microwave in bursts of 30 seconds to melt.)
  2. Make sure the dark chocolate layer has completely set before pouring the white chocolate mixture on top.
  3. Spread into an even layer.
  4. Sprinkle with chopped pistachios and leave in the fridge to set completely.
  5. Once firm, cut into roughly 1×1 inch squares.

 

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