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How to Make Stout Beer Caramel Sauce

By Inspired Taste
Created January 10, 2017
Add a twist to ordinary caramel sauce with the delicious addition of stout beer.
Stout-Caramel Ice Cream Sundaes

Beer and caramel. Really? We know it sounds like a strange pairing. But trust us...they’re meant to be together! This caramel sauce is super easy to make. Plus, you can keep it in the fridge for those late-night sweet tooth cravings for up to two weeks.

You will need a bottle of stout beer, dark brown sugar, butter, vanilla extract, cream and salt.

Stout Caramel Ice Cream Sundae_1

Add the beer to a saucepan and simmer for 10 minutes. This will reduce the flavors a bit.

Stout Caramel Ice Cream Sundae_2

Add the sugar and butter. Attach a candy thermometer to the side of the pan; cook until the mixture reads 235 degrees F. This step takes about 12 minutes.

Stout Caramel Ice Cream Sundae_3

Once you hit that magic number, take the caramel off the heat. Add cream and vanilla extract.

Stout Caramel Ice Cream Sundae_4

Season with a pinch of salt.

Stout Caramel Ice Cream Sundae_6

Allow the caramel to cool. Drizzle over creamy vanilla ice cream or your favorite cake!

RECIPEPHOTO_StoutSundae_JW

Ingredients

  • Stout-Caramel Sauce
    • 1bottle (12 oz) stout beer
    • 2tablespoons unsalted butter
    • 1 1/2cups packed dark brown sugar
    • 1cup whipping cream
    • 1teaspoon vanilla
    • 1/8teaspoon salt
  • Sundaes
    • 6scoops vanilla ice cream
    • 1/2cup coarsely chopped walnuts
    • Whipped cream topping (from aerosol can)

Directions

  • 1In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
  • 2Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
  • 3To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.

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