Chocolate Cranberry Fudge
Wisconsin’s number-one fruit and a cranberry-kissed local beer star in this chocolatey treat. (You heard that right: fudge made with beer.)
Ingredients
1 scant cup Sand Creek Brewing Company’s Cranberry Special Ale or other cranberry ale
4 cups sugar
3 1/2 ounces unsweetened chocolate, broken into pieces
1/4 tsp. salt
4 Tbsp. unsalted butter, cut into
4 pieces
1 tsp. vanilla extract
1 cup coarsely chopped dried cranberries
24 or more whole dried cranberries
Directions
Butter an 8-by-8-inch pan. Combine cranberry ale, sugar, chocolate, salt and butter in a heavy saucepan. Cook over medium heat, uncovered and stirring with a plastic or silicone spoon, until chocolate and butter are melted and sugar is dissolved, 5 to 7 minutes.
Bring to boil and cook, without stirring, until the mixture is 237 to 239 degrees on a candy thermometer; this will take 20 minutes or so. Remove from heat and let mixture cool, uncovered and undisturbed, to 110 degrees. This could take an hour or longer; check it occasionally.
When thermometer reaches 110 degrees, beat mixture until it begins to lose its glossiness, 8 to 10 minutes (even longer if you want creamier fudge and bigger muscles).
Beat in the vanilla and chopped dried cranberries.
Spread fudge into pan. Smooth the top or “swirl” it; stud the surface in even rows with 24 or more whole dried cranberries…or just toss them on willy nilly. Cool completely.
To serve, cut the fudge into 24 pieces. Place them in an airtight container between layers of waxed paper. Keep refrigerated.
Suggestions
For a different kind of local flavor, substitute dried cherries for the cranberries, and instead of cranberry ale, use the lambic-styled, cherry-enhanced Wisconsin Belgian Red from New Glarus Brewing Company.
For another beer-infused dessert, check out this Oatmeal and Coffee Stout Fudge Bar!
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