Cooking With Beer: Founders Imperial Stout Hot Fudge

American Craft Beer|March 7th, 2026|

A bottle of Founders KBS bourbon barrel-aged stout rests on its side next to a glass of the dark beer and a bowl of vanilla ice cream topped with hot fudge.

(Courtesy Founders Brewing)

Festive foods take on new meaning when made with serious beer, and who doesn’t enjoy about anything with hot fudge. Pour it on your ice cream, eat it with a spoon, this rich chocolatey sauce is a treat.

This tasty recipe comes our way from Founders Brewing in Grand Rapids , Michigan and it’s made with Founders KBS (Kentucky Breakfast Stout) a world-renowned 12% ABV Imperial Stout brewed with coffee and chocolate and aged for one year in oak bourbon barrels.

And in the world of artisan desert beer parings, it doesn’t get much better than a rich hot fudge sundae chocolate paired with KBS Imperial Stout.

So, let’s do this!

Founders KBS Stout Hot Fudge

Ingredients:

¼ cup unsalted butter
4 ounces bittersweet baking chocolate or ⅔ cup semisweet chocolate chips
8 ounces evaporated milk or half and half
¾ cup granulated sugar
2 tablespoons KBS varietal of choice
6 to 8 tablespoons unsweetened cocoa powder depending on how chocolate-y you want the hot fudge
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions:

Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium-low heat, stirring frequently. Add KBS.
Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that’s what you’re using) until combined.

8 ounces evaporated milk

Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.

¾ cup granulated sugar,6 to 8 tablespoons unsweetened cocoa powder,¼ teaspoon salt

Keep over medium-low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
Remove from heat and stir in vanilla extract.