Side Pannel
Salted Beer Caramel Sauce
Salted Beer Caramel Sauce
- Recipe Submitted by Parfait on 10/18/2014
Category: Sauces
Ingredients List
- 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
Directions
1. Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
2. 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 and hits 350 F on a candy thermometer.
3. As soon as the caramel hits 350 F add the butter, stirring continuously until all the butter has melted. Remove from heat.
4. Slowly whisk in the cream until well combined.
Stir in the salt.
5. 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.
2. 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 and hits 350 F on a candy thermometer.
3. As soon as the caramel hits 350 F add the butter, stirring continuously until all the butter has melted. Remove from heat.
4. Slowly whisk in the cream until well combined.
Stir in the salt.
5. 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.
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