STOUT AND SALTY CARAMEL SAUCE
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. 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 saucepan. Heat over medium heat, stirring occasionally, until sugar has dissolved, butter has melted and mixture comes to a boil. 3 Hook a candy thermometer over rim of saucepan so tip is immersed in Guinness mixture but not touching bottom of 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)