Print Recipe (PDF 110 KB)
Author: Josh Latham
Yield: about 2.5 cups
Portion: Depends on your sweet tooth
Number of Portions: See above
Prep time: 00:05 mins
Cook time: 00:15 mins
- 8 oz 4th Anniversary ale
- 2 cups Sugar
- 1 cup Water
- 1/2 cup Milk
- 4 Tbsp Butter
- 1 Tbsp Kosher Salt
- Gather all ingredients and cut the butter into small cubes.
- Pour the beer into a pot by itself and bring it to a boil, then reduce the heat to a simmer and reduce by the volume by about half. Remove from the heat.
- Add the water, sugar, and salt to another stainless steel pot. Turn on the heat to medium high and whisk until the sugar is completely dissolved. THEN STOP STIRRING.
- While waiting for the sugar to turn skim any foam that has settled on top of the beer.
- Watch the sugar carefully. It will take quite a while to start to turn color as you need to cook off the water, but then will occur very rapidly. You may want to swirl the pan gently to even out the color change, but do not stir yet. The caramel will not change color evenly so proceed to the next step when the darkest spot reaches a nice medium brown color
- Add in the milk and butter, and whisk vigorously until the butter has melted, then whisk in the beer.
- Let the caramel stand until it reaches room temperature then transfer to a plastic container and store in the refrigerator for about 24 hours.
Caramel, while easy to do, requires a great deal of attention. Once it starts to brown it goes very quickly and can burn if you aren’t careful. Having everything cut and measured before you start ensures that things can be added at just the right time. Stirring after all the sugar has dissolved can lead to the sugar crystallizing which is why it is important not to stir until the butter and cream is added in. This caramel is slightly thinner than your average sauce so it doesn’t work all that well to make caramel popcorn with, but it does make a great Angel Food and Fresh Summer Berry Napoleon. Let your imagination run wild.