BEER-ORANGE CARAMEL SAUCE

Beer-Orange Caramel Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 8

Previous Next

1 12-ounce bottle beer
4 cardamom pods
Zest of 1/2 orange, in large strips
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of sea salt

Steps:

Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking.
Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks.