Beer Fudge With Popcorn

I was sooo excited to share this beer fudge for the Superbowl. Excited, that is, until the Patriots lost. A miserable, embarrassing loss, that only left is with Belichick making a passive aggressive comment towards Welker. It’s like Mean Girls with sleeveless hoodie sweatshirts.

I want nothing more than Peyton Manning to lose in the Super Bowl. Then again, Sherman makes such turdy comments I sort of want the Seahawks to lose. Alas, I will be watching the big game with the hopes that the refs find a random penalty in the books that will cause both teams to lose. It could happen.

 

The only thing that excites me about the Superbowl is this beer fudge I made for it. It’s soft, with a beerish flavor and a hint of maple. Add some salted popcorn on top, and who really need to watch the game? This is good enough.

 

Ingredients of Beer Fudge with Salted Popcorn
−  Freshly popped popcorn (use Kernel Season’s™ Raw Popping Corn)
5 cups granulated sugar
4 cups brown sugar
1 1/3 cup half & half
1 1/3 cup heavy, dark beer* (try seasonal brews to make it more festive)
8 tablespoons butter (1 stick)

- Optional: Kernel Season’s™ Popcorn Seasonings (use Salt or Milk Chocolate Caramel flavor)

First, butter the sides of a very large pot. Pour in sugars, half & half and beer (or milk and root beer). Place pot on medium heat and stir frequently until dissolved. Using a candy thermometer set to soft ball stage or 236 degrees. Increase the heat to medium high until it begins to boil,
stirring frequently then lower to medium low. Stir mixture often to boil down while slowly reaching 236 degrees. The amount of liquid should evaporate substantially.

Once at 236 degrees, remove from heat and place butter in  liquid. DO NOT STIR. Allow butter to melt and sit in liquid. Leave candy thermometer in mixture to gage when fudge has reached 110 degrees. Then scoop into a mixing bowl and immediately turn onto high speed. Important, do not mix or stir the liquid when adding the butter and waiting for it to drop to 110 degrees.

 

In the mixing bowl, whip on high until fudge begins to lose its sheen. Then quickly scoop into a parchment paper-lined 8×8 dish. Pat fudge down with a spatula then press seasoned popcorn on top. Lastly, feel free to shake on a little salt or seasoning on fudge and popcorn for an added dash of flavor.

 

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Once it has set, use a sharp knife to cut fudge into squares. Cover in plastic wrap and store in an air-tight container.

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*Tip: The humidity can affect your fudge, so be careful if you live in a humid climate. Keep windows closed and run air conditioning to help the fudge set.

*Tip: It takes time for the liquid to boil and the fudge to cool to 110 degrees. Feel free to take care of other tasks around the house while you wait, checking on it stirring frequently (only when boiling, not when cooling. When cooling you do not stir at all).

*Tip: The beer you select is very important. The lower the water content and the more flavorful, the better. Dark, heavy and strong flavored beers, like stouts, will work better than more watered down brews.

 

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Beer and Popcorn Fudge
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 250
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
A soft, beer fudge with a hint of maple. Topped with salty popcorn for the ultimate tailgating treat. Make for football, sports, father's day, Oktoberfest, and Saint Patrick's Day.
Ingredients
  • Freshly popped popcorn (use Kernel Season’s™ Raw Popping Corn)
  • 5 cups granulated sugar
  • 4 cups brown sugar
  • 1⅓ cup half & half
  • 1⅓ cup heavy, dark beer* (try seasonal brews to make it more festive)
  • 8 tablespoons butter (1 stick)
  • Optional: Kernel Season’s™ Popcorn Seasonings (use Salt or Milk Chocolate Caramel flavor)
Instructions
  1. ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “beer fudge” for photos, supply list and detailed instructions. Or click here..
  2. First, butter the sides of a very large pot. Pour in sugars, half & half and beer (or milk and root beer). Place pot on medium heat and stir frequently until dissolved. Using a candy thermometer set to soft ball stage or 236 degrees. Increase the heat to medium high until it begins to boil, stirring frequently then lower to medium low.
  3. Stir mixture often to boil down while slowly reaching 236 degrees. The amount of liquid should evaporate substantially.
  4. Once at 236 degrees, remove from heat and place butter in liquid. DO NOT STIR. Allow butter to melt and sit in liquid. Leave candy thermometer in mixture to gage when fudge has reached 110 degrees. Then scoop into a mixing bowl and immediately turn onto high speed. Important, do not mix or stir the liquid when adding the butter and waiting for it to drop to 110 degrees.
  5. In the mixing bowl, whip on high until fudge begins to lose its sheen. Then quickly scoop into a parchment paper-lined 8x8 dish. Pat fudge down with a spatula then press seasoned popcorn on top. Lastly, feel free to shake on a little salt or seasoning on fudge and popcorn for an added dash of flavor.

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2 Responses to Beer Fudge With Salted Popcorn

  1. Alexis says:

    I’m confused! You say in the instructions not to stir the mixture while waiting for the mixture to cool to 110. But then you say this later – “*Tip: It takes time for the liquid to boil and the fudge to cool to 110 degrees. Feel free to take care of other tasks around the house while you wait, checking on it and stirring frequently.” Is the mixture stirred during cooking and then not again til it reaches 110? I’m not a fudge/candy maker usually but this looks tasty and I don’t want to mess anything up!

    • Jasmin says:

      @Alexis,
      Thank you for pointing that out. You are correct in that I contradicted myself. DON’T stir it. I sometimes write these in the middle of the night and clearly goofed this up.
      Making corrections now.

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