Beer caramel sauce with orange

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 500 gr.

If you love caramel sauce, you definitely need to try this beer version. The beer infuses the caramel flavor with its signature notes, adding richness and depth to the orange zest and cardamom. Add it to ice cream, pancakes, and any dessert—if you can resist eating it straight from the can!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bottle of beer (0.33 l.)
4 cardamom pods
Zest of half an orange, peeled into large strips
2 tablespoons unsalted butter
1.5 cups firmly packed dark brown sugar
1 cup heavy cream
1 tsp vanilla extract
A pinch of sea salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream dolce de leche, light beer, cream, brown sugar, Orange zest, cardamom

Cooking the dish according to the recipe:

Combine the beer, cardamom, and orange zest in a saucepan and bring to a simmer over medium heat; cook, stirring, until the liquid has reduced to 1 cup, about 10 minutes.
Add the butter and brown sugar and cook, stirring only when the liquid comes to a boil, until it thickens into a syrup, 10 to 12 minutes. To check if it's ready, drop a small amount of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, continue cooking..

Slowly whisk in the cream and cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the vanilla extract and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then pour into a small jar. Refrigerate. Can be stored for up to 2 weeks.

Categories:

recipe / Winter dishes / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes

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