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Stout S’mores & Pretzel Fudge

5 from 1 vote
Servings 12 bars



  • 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


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.


Yes, you CAN use Marshmallow Fluff instead. But it needs to be kept refridgerated or it will slide all over the place.