Dark Chocolate Guinness Fudge

For the fudge:
In a medium saucepan, bring the beer to a boil on medium/high heat. Boil for 20-25 minutes or until the liquid is reduced to 1/4 cup. Remove from heat and set aside.

In another medium saucepan over low heat, melt the chocolate chips, baking melts and milk. Remove from heat, stir in the vanilla, reduced beer, and walnuts.

Spread the mixture evenly onto a parchment paper-lined 8″ x 8″ pan or glass dish. Place the container in the fridge and chill until set (about 2 hours).

Remove from fridge and gently lift the parchment paper to remove the fudge from the pan.

For the toppings:
Place the caramel in a Ziplock back with the tip cut off and drizzle it over the fudge in any pattern you like. Then sprinkle with salt.

Cut the fudge into even squares. To get clean cuts, I recommend that you clean your knife in between cuts. Then go ahead and pop one in your mouth.

Recipe adapted from Chocolate and Carrots Easy Dark Chocolate Fudge.