Dark Chocolate Guinness Fudge

• FOR THE FUDGE:
• 1-3/4 cup Guinness Beer (14.9 Oz. Can)
• 1-1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1-1/2 cup Hershey's Semi-sweet Baking Melts
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 1-1/2 teaspoon Vanilla Extract
• 1/2 cups Chopped Walnuts
• FOR THE TOPPINGS:
• 1/4 cups Caramel Or Caramel Topping
• 1 teaspoon Sea Salt (fine Or Coarse Grain)

1. For the fudge:
2. In a medium saucepan, bring the beer to a boil on medium/high heat. Boil for 20-25 minutes or until the liquid is reduced to 1/4 cup.
3. Remove from heat and set aside.
4. In another medium saucepan over low heat, melt the chocolate chips and milk, stirring as you go. Once melted remove from heat, stir in the vanilla, beer, and walnuts.
5. Then spread the mixture evenly onto a parchment paper lined 8" x 8" pan or glass dish (make sure the paper hangs over two ends of the pan so you can use it as a handle to remove the fudge when done). Place the container in the fridge and chill until set (about 2 hours).
6. Remove from fridge and gently lift the parchment paper to remove the fudge from the pan. Set it on your work surface.
7. For the toppings:
8. Place the caramel in a Ziplock bag with the tip cut off and drizzle it over the fudge in any pattern you like. Then sprinkle with salt.
9. Cut the fudge into even squares. To get clean cuts, I recommend that you clean your knife in between cuts. Then go ahead and pop one in your mouth.
10. Recipe adapted from Chocolate and Carrots, Easy Dark Chocolate Fudge.

ghirardelli, milk, vanilla, walnuts, toppings, ubc, salt

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-guinness-fudge/ (may not work)