Beer Fudge Bars

A creamy, refreshing looking iced fudge bar sits on top of a dimpled mug full of stout. There is an ice pop mold in the background.

Difficulty 2
Prep Time 20 mins
Cook Time 25 mins
Serves Makes 10 frozen fudge bars (about a heaping ¼ cup each)

Difficulty 2
Prep Time 20 mins
Cook Time 25 mins
Serves Makes 10 frozen fudge bars (about a heaping ¼ cup each)

Deeply rich and creamy, these frozen beer fudge bars are a top-notch way to enjoy your favourite stout in the summer. Stout’s bold, malty flavours are enhanced with a quick reduction and then mixed into an ultra-chocolatey base, giving a subtle but distinguished presence. Perfect after dinner or for a pick-me-up on a hot afternoon, these will be in rotation all summer long.

Ingredients

1 cup (250 mL) stout
2 ½ cups (625 mL) 2% milk
⅔ cup (160 mL) granulated sugar
⅔ cup (160 mL) cocoa powder
1 ½ tbsp (22.5 mL) cornstarch
¼ tsp (2 mL) sea salt
½ tsp (2.5 mL) vanilla extract

Directions

1. In a small pot, bring stout to a boil over high heat. Reduce to medium low and simmer until reduced to ⅓ cup (80 mL), about 18 to 20 minutes. Set reduction aside.
2. Add milk, sugar, cornstarch, cocoa powder and sea salt to a medium, heavy-bottomed pot and turn heat to medium-high. Whisk continuously as the mixture warms up and comes together, about 3 minutes. Pay close attention so as not to allow buildup along the bottom or sides of the pot or it will burn.
3. As the mixture begins to simmer, reduce heat to medium and continue whisking constantly until it thickens, about 2 to 3 minutes. Remove from heat, pour in stout reduction and vanilla. Bring it back to a simmer once more, whisking constantly until it thickens again, about a minute longer.
4. Transfer to a large bowl with a spout, or use a measuring cup to pour into heat-proof ice pop moulds. Add sticks and freeze until solid, 8 hours or overnight.
5. To release, submerge moulds into hot water for 5 to 10 seconds.