spir­ited sun­daes

STOUT AND SALTY CARAMEL SAUCE

Food & Drink - - RECIPES -

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)

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