We started by asking ourselves, “what dessert goes great with Guinness”? Chocolate, of course. It pairs perfectly with the dry stout. So we started with a recipe for Guinness dark chocolate fudge. But, of course, we didn’t stop there. We put our twist on it by creating a Bailey’s white chocolate version. Made with Irish whiskey, fresh dairy cream and a proprietary cocoa extract, Bailey’s Irish Cream is already a boozy dessert in a bottle. So, we put the two together and voila!, a double-threat St. Patrick’s Day fudge recipe.
A sprinkle of salted chopped nuts cuts the sweetness and adds a satisfying crunch. We used mixed nuts, but it would be just as irresistible with almonds, walnuts, pecans or any other nut you prefer. Try green pistachios to add some St. Paddy’s Day color.
On an average day, Americans down about 600,000 pints of the hearty Irish stout. On St. Patrick’s Day, that number jumps to about 3 million pints, according an estimate Guinness gave USA TODAY Network last year. We’re not exactly sure how many pints that translates to per person. Or how many Guinness and Bailey’s fudge squares Americans would devour, if given the chance. But we’re pretty sure it’s also millions.
More importantly, other than melting chocolate, this recipe is easy and doesn’t require baking. A plus for folks who start celebrating a little early. Serve it at your St. Paddy’s day bash or bring a batch to your local Irish bar and make some new friends.
Boozy No-Bake Fudge
Guinness Dark Chocolate Fudge (bottom layer)
- 20 oz. dark chocolate
- 1/2 cup sweetened condensed milk
- 1/2 cup Guinness Stout Beer
Bailey’s White Chocolate Fudge (top layer)
- 20 oz. white chocolate
- 1/2 cup sweetened condensed milk
- 1/2 cup Bailey’s Irish Cream
- 2.5 oz chopped nuts
- Line an 8 x 8 inch pan with wax paper and set aside.
- For bottom dark chocolate layer:
- Melt together dark chocolate, sweetened condensed milk and 1/3 cup of Guinness Stout Beer in a double boiler. Stir until chocolate is melted and ingredients are well blended. Next, add additional beer and stir until blended. Pour into lined pan. Refrigerate immediately to set while you make the second layer of fudge.
- For top white chocolate layer:
- Melt together white chocolate, sweetened condensed milk and 1/3 cup of Bailey’s Irish Cream in a double boiler. Stir until chocolate is melted and ingredients are well blended. Next, add additional Bailey’s to taste and stir until blended.
- Remove 8×8 pan with stout beer fudge from the refrigerator. Make sure it’s solid to the touch so the white chocolate layer will set on top of it. Pour the Bailey’s white chocolate fudge over the Guinness dark chocolate fudge.
- Top with chopped nuts and chill for two hours or until firm. Remove from pan, cut into squares and serve.
A Boozy Toast
Purists have their rules for the proper way to serve a pint of Guinness. First you pour it into a glass tilted at 45 degrees, until it is three-quarters full. Then you let the surge settle before filling the glass to the top. Or, at home, chill a can of Guinness for at least three hours before pouring it into a glass in one smooth action. However, there’s not really a proper way to down a square of fudge. But there’s no reason you can’t toast with it. The options for traditional St. Patrick’s Day salutes are endless. Our favorites are the simple ones, like this cheery ode to friendship:
A St. Patrick’s Day Toast
My friends are the best friends,
loyal, willing and able.
Now let’s get to drinking.
All glasses off the table!
What’s your favorite St. Patrick’s Day toast? Share in the comments.