Draught #44: Black Friday Fudge

It’s a Man Show! The boys are recovering from Thanksgiving, Bous Chef Sandro brings in a tasty Velvet Merkin Pecan Fudge, drunk movie quotes are harder to guess than you’d think, and Vinyl Libations returns with a Wild Coffee Stout.

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  • 16 wt oz dark chocolate (60% cacao content)

  • 1/3 cup (102g) sweetened condensed milk (not evaporated milk)

  • 1/4 tsp vanilla extract

  • 1/2 cup barrel-aged stout, plus 2 tablespoons, divided (Sandro recommends Velvet Merkin if available)

  • 1/2 cup chopped pecans


  1. Line an 8×8 baking pan with wax paper; set aside.

  2. In the top of a double boiler over gently simmering water add the chocolate, 1/3 cup beer, and sweetened condensed milk. Stir until well combined and chocolate is melted. Remove from heat.

  3. Stir in the vanilla extract and remaining two tablespoons beer.

  4. Pour into prepared pan. Top with pecans.

  5. Chill until set, about three hours. Cut into squares.

    - Recipe via AllAboutBeer.com