Add the sugar, and ½ cup beer to a pot over high heat. Stir until the sugar has dissolved, then don’t stir again until the end. Swirl the pan to redistribute the sugar when necessary.

Boil until dark amber in color, about 6 minutes, remove from heat.

Immediately stir in the butter, salt, jalapeno, heavy cream and remaining beer (it’s best to have this all prepped and ready to go prior to this step).

Stir until the butter has dissolved. Allow to steep for ten minutes.

Remove the jalapenos.

Add the sauce to an airtight container, store in the fridge until ready to use.