Step 1

Reduce Guinness: Pour one (or two, read notes*) 11-12 oz bottle into a large saucepan. It can bubble quite a bit. On medium, let this mixture simmer/boil for 30 minutes or until one bottle is 1/2 cup or two bottles are 1 cup of reduced Guinness.

Step 2

In a clean, large and light colored pan: carefully pour in the Guinness, sugar and instant coffee granules. On medium high heat, again carefully, stir this mixture until the sugar has dissolved.

Step 3

STOP STIRRING before the mixture boils, or else the sugar may crystallize. Let the mixture boil for about 5 minutes, or just when it starts to smell a tiny bit burned (adds more richness to the flavor).

Step 4

Remove from heat, and while you are constantly stirring, slowly pour in the heavy cream. Then add butter, 1 tablespoon at a time, still constantly stirring. Lastly, stir in salt and vanilla extract.

Step 5

Pour into heat proof containers. It will thicken once it cools. Store covered in the fridge. It will be quite hard in the fridge, so let it come to room temperature before pouring over Super Fudgy Guinness Brownies!