We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Stout and Salty Caramel Sauce
Early Summer 2019
Guinness gives this unctuous salted caramel sauce a smoky tang, so it’s the perfect foil for summery sweet treats. Also, try it with grilled peaches or pineapple or poached pears. Any leftovers (as if!) will keep well in the refrigerator for up to two weeks.
Makes about 1½ cups (375 mL)
1 can (440 or 500 mL) Guinness Draught
1¼ cups (310 mL) packed brown sugar
2 tbsp (30 mL) unsalted butter
1 cup (250 mL) whipping cream
1 tsp (5 mL) kosher salt
1 tsp (5 mL) vanilla
1 In a large saucepan, bring Guinness to a boil over high heat. Reduce heat to medium and boil gently until Guinness has reduced to 1 cup (250 mL), 10 to 15 minutes.
2 Add sugar and butter to Guinness in a saucepan. Heat over medium heat, stirring occasionally until the sugar has dissolved, butter has melted and the mixture comes to a boil.
3 Hook a candy thermometer over the rim of the saucepan so the tip is immersed in the Guinness mixture but not touching the bottom of the saucepan. Boil without stirring but watching carefully and reducing heat if mixture threatens to boil over until thermometer registers 325°F (160°C) and mixture is syrupy and very dark about 15 minutes.
4 Remove from heat and, standing back in case mixture spatters, whisk in whipping cream and salt (mixture will clump but don’t panic).
5 Return saucepan to medium heat. Cook, whisking often until sauce is smooth, 2 to 3 minutes.
6 Remove from heat and whisk in vanilla. Let cool completely, then chill before serving.
Makes about 1½ cups (375 mL)
