"Oh, Fudge!" Tripel Dog Dare Fudge

1⅓ C evaporated milk
2⅔ C sugar
1 tsp salt
½ C salted butter
2 C mini marshmallows
3 C chocolate chips
2 tsp vanilla extract

½ C salted butter
3 C powdered sugar
½ C Tripel Dog Dare Belgian-Style Tripel
¼ C caramel ice cream topping
2 C walnuts or almonds

Grease an 8-inch square baking pan with butter. Combine evaporated milk, sugar, salt, ½ cup of butter, and marshmallows in a saucepan and boil over medium heat for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips and vanilla. Pour into greased pan and allow to cool in the refrigerator.

Add ½ cup of butter to a small saucepan over medium heat and let melt. Once melted, slowly whisk in powdered sugar and a splash of Tripel Dog Dare. Beat in more beer if it’s too thick, or powdered sugar if it’s too thin. Once it reaches your desired consistency, beat in caramel topping. Pour over cooled fudge, sprinkle chopped walnuts or almonds over the top, and put back into the refrigerator to cool.

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