Beer-Orange Caramel Sauce

Name: Beer-Orange Caramel Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 1/2 cups
Ingredients: 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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 1 1/2 cups

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 1 1/2 cups

Ingredients

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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

Directions

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.