Beer caramel sauce

Beer adds extra flavour to this rich caramel sauce. Serve warm on top of your favourite ice-cream or cool completely and use as a filling or topping for cakes and cheesecake.

Credit: Mary Makes It Easy

• makes

  1.5 cups

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Mid

Try this with Mary Berg's chocolate stout cake with Irish cream buttercream. 

Ingredients

• ½ cup (125 ml) lager or other light-flavoured beer (preferably flat)
• 1 cup (200 g) sugar
• ½ cup (125 ml) 35% cream
• 1 tsp kosher salt
• 3 tsp unsalted butter
• ½ tsp vanilla extract

Instructions

1. Pour the lager into a large saucepan followed by the sugar and place over medium heat. Be sure to use a large saucepan as this mixture will foam up quite a bit. Do not stir the caramel at all as that can lead to a gritty sauce – just bring to a low boil and, if needed, give the pot a gentle swirl.
2. Cook the beer and sugar mixture until it becomes a deep golden colour and smells caramelised, approximately 8 to 10 minutes. For accuracy, I suggest using a kitchen thermometer and cooking to 168°C (335°F). When caramelised, carefully pour in the cream and whisk to combine. The mixture will bubble quite a bit when you add the cream so be careful. Whisk in the salt and cook over medium heat, stirring regularly, until the caramel has thickened slightly and will coat the back of a spoon.
3. Remove the caramel from the heat and whisk in the butter and vanilla. 
4. Allow the caramel to cool slightly and serve warm on top of your favourite ice cream or cool completely and use as a filling or topping for cakes and cheesecake.
5. Store leftovers in the fridge for up to 3 weeks.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Try this with Mary Berg's chocolate stout cake with Irish cream buttercream.