8tablespoonsunsalted buttersoftened, cut into cubes
1cupheavy creamroom temperature
1tspflakey 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.