Stout S’mores & Pretzel Fudge

23.12.2019 Jackie Dodd-Mallory (Senior Editor) 2 Comments

Stout S’mores & Pretzel Fudge (no gelatin, vegetarian safe!)

I know, I KNOW! This was supposed to get to you a week ago, but that’s what sort of month I’m having. I was all set to edit the photos and get this up and then this happened so I’ve been having a hard time adulting ever since.

But I am offering my dog sitting services for free to anyone with a nice fuzzy creature that needs love in the greater Seattle area because I need to console myself with petting all the furry things.

This is also when chocolate comes in handy, you should always have some on hand in case of an emotional emergency. It’s my current means of coping and all pet related tragedies. I also made another batch of these and only gave away about half of them to keep the rest for myself, I’m Ok with this level of selfishness at this current moment in time.

And I only gave away one square of these Stout S’mores & Pretzel Fudge so I should probably work on my sharing before it’s too late and I’m known as the person who hoards chocolate treats. It’s my New Year’s goal.

Stout S’mores & Pretzel Fudge

5 from 1 vote

Print Recipe

Servings 12 bars

Ingredients

Crust:

4 full sheets graham crackers
1 cup (65g) mini pretzel twists
4 tablespoons (56g) melted butter

Fudge layer:

16 wt oz dark chocolate 60% cocoa content
1/3 cup (102g) sweetened condensed milk (not evaporated milk)
¼ tsp vanilla extract
¼ cup (2oz) barrel-aged beer
¼ teaspoon salt

Marshmallow layer*:

1 egg white
½ teaspoon cream of tartar
1/3 cup (66 g) plus 1 tablespoon sugar
2 tablespoons water or beer
1/3 cup (110g) liquid agave (or light corn syrup)
½ teaspoon vanilla extract

Instructions

Make the crust:

Preheat oven to 350°F.
Add the graham crackers and pretzels to a food processor, process until finely ground. Add the melted butter, process until well combined. Press into the bottom of a 9x13 pan (or use a 7x11 for thicker bars) until well compacted.
Bake for 12 minutes.

Make the fudge:

Add the chocolate, sweetened condensed milk, vanilla extract, beer and salt to the top of a double boiler (or a metal bowl set over a pot of gently simmering water).
Stir over medium-low heat (make sure the water does not boil) until most of the chocolate has melted. Remove from heat, continue to stir until all the chocolate has melted.
Pour over the crust, refrigerate until set, about 30 minutes.

Make the marshmallow layer:

Add the egg white and cream of tartar to a stand mixer fitted with a whisk attachment, beat until light and foamy.
Add 1 tablespoon sugar and beat until stiff peaks form
In a saucepan, add the water (or beer), agave, and 1/3 cup sugar.
Cook over medium heat while stirring until the mixture reaches 248°F on a candy thermometer. This will take about 6-8 minutes.
Once the corn syrup mixture is ready, turn the mixer on medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
Once all of the corn syrup mixture has been added, beat on high for 5 minutes until the mixture is stiff and glossy.
Add vanilla extract and beat on high 1 minute.
Spread over the fudge in an even layer. Chill until ready to set, about 15 minutes.Brulee with top with a kitchen torch, or place under the broiler until browned.
Cut into squares, chill until ready to serve.