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5 from 1 vote

Guinness Hot Fudge Sauce

Makes about 2 cups.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Keyword: boozy recipes, dessert sauces, St. Patrick's Day recipe
Servings: 8 to 10
Author: Suzanne Cowden


  • 1 11.2 fl. ounce bottle of Guinness Draught Stout divided
  • 6 ounces finely chopped bittersweet chocolate divided
  • 1/3 cup packed brown sugar
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ¼ teaspoon kosher salt
  • ½ cup light corn syrup
  • 2 tablespoons unsalted butter diced


  • Measure 1 tablespoon of the Guinness into a small bowl or cup. Set aside. Pour the rest of the bottle into a medium sauce pan and bring to a boil over moderate heat. Reduce heat to low and cook until reduced to about 2/3 of a cup, about 20 minutes.
  • In the meantime, combine half of the chocolate, the brown sugar, cocoa powder, and salt in bowl and mix well. Set aside.
  • Once the Guinness has reduced, combine chocolate mixture and corn syrup with the Guinness reduction in the saucepan. Warm the mixture over moderate heat, stirring until the chocolate melts completely.
  • When the mixture begins to steam, reduce heat to medium-low and continue cooking for about 5 minutes, stirring occasionally. Remove from heat and add the remaining chocolate, the butter, and reserved Guinness. Stir vigorously until smooth and glossy. Serve warm.
  • Store in a sealed container in the refrigerator for up to a week. To reheat, warm on the stove over moderate heat or in short bursts in the microwave. Stir frequently to avoid scorching.