Author Notes
Luscious Stout Caramel Sauce is a velvety balance of bitter and sweet. —garlic and zest
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Ingredients
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1
12-ounce bottle of extra stout (such as Guinness)
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3/4 cup
light brown sugar
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1 teaspoon
vanilla extract
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2 tablespoons
unsalted butter
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1 cup
heavy cream
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1/4 teaspoon
salt
Directions
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Pour the stout into a medium saucepan and heat to boiling. Reduce heat to a rapid simmer and cook until the stout is reduced by half.
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Stir in the brown sugar and vanilla. Heat to boiling, reduce heat to a rapid simmer and let the mixture cook 8-10 minutes without stirring until sauce turns a deep amber and bubbles start to grow and expand. Mixture will be hot like lava, so be careful.
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Remove from heat and add the butter, cream and salt and stir carefully until fully combined. Transfer to a resealable glass storage jar and let the mixture cool to room temperature. Keep in the refrigerator for up to two weeks.
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