This starts as a tale of failure. I set out to make a rich, Guinness-laced caramel sauce to drizzle over ice cream. In my first attempt, I dropped the ball, got distracted and cooked the caramel little longer than needed. But as the caramel was setting up, I thought perhaps I could save the day by pouring the thick caramel into a pan to see what happened. What happened was lovely little chewy caramels. I hit my intended goal on my second batch, which made the lovely sauce I imagined. This recipe(s) has been sitting in my files for awhile now, as I wasn’t sure exactly how to share it. But in the end, I couldn’t resist sharing the intended and unintended consequences.
As St. Patrick’s Day approaches, I frequently pull out the Guinness and start cooking. Deep stout beer adds flavor and depth to so many preparations, from Guinness and Oatmeal Quick Bread to Guinness Sausage Coddle. It’s also an interesting ingredient in sweet recipes too, adding a heady note to this decadent sauce – and the caramel chews. I love the sauce poured over simple vanilla ice cream or drizzled over pound cake. The caramels make a lovely little gift – a special pot of gold at the end of the rainbow!
- 1 ¼ cup white sugar
- ½ cup Guinness Extra Stout, divided
- ¾ cup heavy cream
- 1 Tablespoon unsalted butter
- 1 teaspoon kosher salt
- Mix the sugar and ¼ cup of the Guinness together in a high sided saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 5 minutes without stirring. Measure the heavy cream and remaining Guinness together in a measuring cup. Carefully add it and the butter and salt to the caramel, stirring to combine. It will bubble heavily and seize up a little, just keep stirring until it is smooth and creamy.
- For Sauce: Cook for 2 minutes, until it is thick and smooth. Let the sauce cool. Transfer to an airtight jar and store in the fridge for up to a week. Place the jar in a bowl of warm water to soften the caramel.
- For Caramel Chews: Line an 8 by 8 inch square pan with parchment paper. Cook the caramel for 4 minutes, then pour directly into the prepared pan. Don't worry if it doesn't spread all the way to the edges of the pan; when it is just cool enough to handle, shape any ragged edges into a square. When the caramel is completely firm and cool, cut it into 1 - inch pieces. Wrap each piece in a twist of waxed paper. You can use clean fingers to shape the pieces into a bit more of a cylinder if you prefer, or leave them in rough squares.
- Makes about 1 ½ cups sauce or 20 caramel chews