This recipe is brought to you by Clay at Triple Dog Hot Sauce, a small-batch, gourmet hot sauce company based right here in Hudson, QC. You can find a selection of Triple Dog hot sauces in our boutique, curated to pair perfectly with our beer.
Most haven’t considered putting a hot sauce on a dessert, but when it comes to a thick, rich, chocolate fudge its truly the best way to experience the right sauce. In this case we’re mixing some of Cardinal’s Piper Oatmeal Stout in with Triple Dog’s Blue Tooth hot sauce. The unique mix of bitter blueberries and sweet blueberry honey blends perfectly with Piper Oatmeal Stout’s equally complex flavor.
So, first the fudge!
You will need:
- Triple Dog Blue Tooth hot sauce (available at Cardinal Brewing)
- Cardinal Piper Oatmeal Stout
- 2 cups of white sugar
- 1/2 cup of cocoa
- 1 cup of milk
- 4 tablespoons of butter
- 1 teaspoon vanilla extract
- 1/4 cup almonds (optional)
Before doing anything else grease an 8x8 inch square baking pan and set it to the side for later use.
Add the sugar, cocoa and milk directly to a cold medium saucepan (all metal). While stirring, slowly heat the pot until the ingredients have fully blended together. Reduce the heat to very low simmer, and as tempting as it may be, don’t stir again.
For the next step, many will prefer to have a candy thermometer, but I prefer to eyeball and cook by instinct, so I do have a solution for you if you don’t have one. With a thermometer, heat the interior if the mix to 114 degrees C. Without a thermometer, test the mix by dripping a small amount into a cold glass of water. If it immediately forms a ball you’re there.
At this stage, remove the mix from the heat and add butter and vanilla extract. Mix together with a wooden spoon until the fudge loses its sheen. Do not use a whisk for this.
Pour the mix into the pan you prepared earlier and allow to cool at room temperature. This may take up to one hour.
Finally, remove from the pan by cutting into 1 square inch chunks, mix a 3 to 1 ratio of Blue Tooth hot sauce & Piper Oatmeal Stout, then drizzle across the fudge chunks while they are separate.