Though I’ve never marched in a parade for it, nor have I ever drank green beer, I still like to celebrate St. Patrick’s Day every year in some capacity. While there’s no Irish ancestry on either side of my family, my mom always made a corned beef on March 17th along with boiled potatoes and cabbage. We all looked forward to that meal each year, as if corned beef couldn’t be found and made for dinner the other 364 days!
While I’ll be making this same treat-of-a-supper for Bear and I this St. Patrick’s Day, we’ll end our meal with this totally decadent Irish-inspired fudge. Obviously, this recipe was developed after we recently had a conversation about Irish car bombs, the drinks, and how they’re a curdled nightmare if you don’t chug them quickly enough; hi, my early 20s! Because we’re socially conscious killjoys on occasion, Bear schooled me on how the name “Irish car bomb,” is actually really culturally insensitive, pointing to the violence that erupted in Northern Ireland – including the deadly use of car bombs – in the 1970s-1990s. Rather than perpetuate this kind of wackness, we made a decision right then and there that if I was going to try and make us a fudge that incorporated similar flavors, we’d leave that name in the dust.
Now that your history lesson is out of the way, let’s talk about fudge and how there are, generally, two basic approaches to it. The one I’m most familiar with includes chocolate melted alongside a can of sweetened condensed milk , later folded together with marshmallow creme and nuts. It’s easy and often can be done in the microwave. The other contains evaporated milk in place of the sweetened condensed milk and requires some boiling, a candy thermometer, and confectioner’s sugar. It’s a bit more involved and seems to yield a softer, albeit still delicious, fudge.
I had planned on making this via the former method, but when I started to organize my mise en place I noticed I had mistakenly picked up evaporated milk instead of sweetened condensed. Zut alors! While this version did require the stove (whoa!) and keeping a close eye on the fudge’s rising temperature, it still came together in about 10 minutes. After a good, long chill in the fridge overnight, followed by a blanket of glossy ganache, and another nap to cool down again, it formed into this smooth, creamy confection. The fudge itself actually tastes like Irish Cream, which I’m very happy about, and while it’s certainly sweet from the confectioner’s sugar the bitterness of the Guinness in the ganache creates a very sophisticated flavor pairing – one that should, like my mother’s corned beef, be enjoyed throughout the year and not just on St. Patrick’s Day.
As a final note about the fudge, I’m storing mine in the freezer because the booze in the fudge makes it especially soft. Coming cold out of the freezer, I can slice it easier and eat it without fear of it getting too messy. It never actually freezes and rather stays a typical fudge consistency housed in the freezer. In the fridge, it is almost the consistency of a cookie dough, so fairly soft.
Irish Cream Fudge with Guinness Ganache
Yields one 8×8 pan; This recipe should be made at least a day in advance of serving so that it has enough time to chill and firm up.
For the fudge:
1/2 cup of evaporated milk
1 cup of light brown sugar, packed
1 cup of white sugar
1-1/2 sticks of butter
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1/3 cup of Irish Cream liqueur
2-1/2 cup of confectioner’s sugar, sifted
1/2 cup of chopped pecans
For the ganache:
1-1/2 cups of semisweet chocolate chips
1/2 cup of heavy whipping cream
1/4 cup + 1 Tablespoon of Guinness stout
Pinch of salt
First, line an 8″x8″ pan with foil or parchment, allowing several inches to hang over the sides, and grease the lining lightly with butter or a non-flavored cooking spray. In a pot, over medium heat, stir together the evaporated milk, brown sugar, white sugar, butter and salt. Slowly bring to a boil, stirring often, and cook until your candy thermometer reads 236°F; this temperature is called the “soft ball stage.” Remove the mixture from the heat and stir in the vanilla extract and the liqueur. Pour into a mixing bowl and using either a hand mixer or a stand mixer fitted with the paddle attachment, slowly, on low speed, add the confectioner’s sugar in 2-3 increments. When thoroughly combined, stir in pecans until incorporated, and then spoon fudge into the prepared pan evenly. Next, cover the pan with foil and place in the refrigerator until firm. If you’re not adding the ganache, allow to harden for at least 6-8 hours. If you are going ahead with the ganache, check the fudge after 3 hours. It should be firm enough by then to continue.
For the ganache, add chocolate, cream, salt, and 1/4 cup of Guinness to a pot over medium heat. Stir occasionally until the chocolate melts completely and the mixture is smooth. A whisk will help remove any residual lumps. Remove the ganache from the heat and taste it. If you’re happy with it, leave as is; if you prefer more of a Guinness flavor add 1 Tablespoon of Guinness, stir well, and check flavor again. When the ganache has reached the flavor you desire, allow the mixture to cool by either putting the pot into a bowl of ice or by filling your sink with several inches of cold water and allowing the pot to sit there for 20 minutes; stir or whisk occasionally. When the mixture is no longer hot and has cooled, remove your fudge from the refrigerator and pour the ganache over it. Use a rubber spatula to smooth the ganache over the entire top surface of the fudge. Cover the fudge with foil and allow to set up in the refrigerator or freezer for another 6-8 hours.
When the fudge and the ganache have set, remove the fudge from the pan by grasping the overhanging foil or parchment and lifting out the block. Peel off the liner and place the square of fudge onto a cutting board. Using a sharp knife, cut the fudge into squares. Keep in an airtight container in the refrigerator or freezer for up to 2 weeks.
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