This rich caramel sauce is a bold twist on a classic, blending malty beer with zesty orange and warming spices for a grown-up treat.
Perfectly balanced between sweet and bitter, it’s the ideal drizzle for ice cream, sticky puddings, pancakes, or even roasted fruits.
The subtle spice and citrus lift the deep caramel notes, making every spoonful taste like comfort with a kick. A must-try for adventurous dessert lovers and beer enthusiasts alike!
Beer, orange and spice caramel sauce
Ingredients
- 1 (340ml) bottle lager
- 4 cardamom pods
- 2 cinnamon quills
- peel of ½ orange (using a vegetable peeler to create large strips)
- 60g butter
- 225g treacle sugar
- 250ml (1 cup) fresh cream
- 5ml (1 tsp) vanilla essence
- large pinch salt
Instructions
Place the beer, cardamom pods, cinnamon quills and orange peel in a large pot. Bring to a boil and reduce to 250ml (1 cup), about 10 minutes. Add the butter and treacle sugar, and cook over medium heat, stirring occasionally, until thick and syrupy, about 10 minutes. Stir in the fresh cream carefully (it may bubble up to the top of the pot), vanilla essence and salt. Cook, stirring, a further 2 – 3 minutes.
Allow the caramel to cool slightly, before transferring to a sterilised glass jar. Seal with a lid and store the sauce at room temperature for up to 2 weeks.
ALSO SEE: STEAMED APPLE AND SALTED CARAMEL PUDDINGS
Steamed apple and salted caramel puddings
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
