Irish Guinness Fudge

Ingredients for 1 servings:

• 100 ml condensed milk (10% fat)
• 250 g sugar
• 1 shot of beer (Guinness Extra Stout)
• 20 g butter
• some food coloring, green

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

very simple, super delicious!

First, you need a suitable dish, such as a casserole dish, and a wooden spoon. Line the dish with cling film. Combine the sugar and condensed milk in a saucepan and heat the mixture over medium to medium-high heat (i.e., level 5-7 or 2-2.5). Make sure the pan is large enough, as the foam will rise to the top! If it threatens to boil over, simply remove it from the heat and wait a few seconds until the foam subsides, but don’t wait too long! While heating, stir the mixture continuously with the wooden spoon. This has the advantage of saving you from having to scrub too much afterwards. Add the butter and Guinness. The amount of Guinness you need to experiment with at first. I could barely taste it on my first attempt. It’s best to just taste it – but be careful, blow hard! After about 20-25 minutes, the sugar will caramelize. You’ll know it’s done when brown caramel strands mix into the foam. Now the mixture needs to be removed from the heat. Another often-read tip is to add a little of the mixture to cold water. If you can form a ball, it’s good. I haven’t had good experiences with this. The method with the caramel strands is more reliable. Simply let the whole thing cool for a few minutes, perhaps adding another small splash of Guinness, and don’t stir during this time! When the outside of the pot is halfway touchable, i.e., around 45-50°C, add the green coloring until the desired color is reached and start whisking the mixture with a wooden spoon. This will introduce air into the fudge, making it creamier. When it becomes milky, pour it into the prepared dish. Then let the whole thing cool and ideally place it in the refrigerator—overnight is fine. Cut into pieces before serving. I got creative for my mother’s birthday this year. The result was this Guinness fudge! The quantities can, of course, vary depending on how much fudge you want and how much Guinness you add to the mixture. However, you should always make sure to use a little more than twice as much sugar as condensed milk.