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Salted Beer Caramel Sauce

Ingredients
  

  • 2 cups sugar
  • ½ cup beer see note
  • 8 tablespoons unsalted butter softened, cut into cubes
  • 1 cup heavy cream room temperature
  • 1 tsp flakey sea salt

Instructions
 

  • Add the sugar and beer to a very large heavy bottom saucepan over high heat (caramel will bubble up to 10x's it's original volume). Stir just until the sugar has melted then stop stirring.
  • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber, almost reddish color.
  • Add the butter, stirring continuously until all the butter has melted. Remove from heat.
  • Slowly whisk in the cream and salt until well combined.
  • Return to heat, cooking until slightly thickened, about 3 minutes
  • Allow to cool for ten minutes before transferring to a glass jar.
  • Keep refrigerated until ready to use, heat the caramel to thin, if desired.

Notes

You want a beer with some maltyness. Look for a brown, red or amber ale that has a strong malt backbone.