Today’s post is short and sweet!
Not so long ago, I posted a recipe for my famous {in my house, that is} Guinness Gingerbread. Shortly thereafter I was serving the very same as a dessert to some American guests and I wanted to jazz it up a bit with something extra special. To that end, I searched until I found this recipe on Jules Food blog for Guinness Caramel Sauce.
Well, let me tell you, it was absolutely lovely! My husband thought I was crazy to make even the slightest change to this beloved dessert {God bless him} but the addition of a sprinkle of icing (powdered) sugar, fresh whipped cream, and this warm sauce got exactly the reaction I was hoping for from everyone at the table. Delicious!
One word of advice…this sauce can crystalise, so make it just before you need it or keep it warm until you’re ready to serve.
A big THANK YOU to the author(s) of Jules Food blog!
Happy St. Patrick’s Day everyone.
Guinness Caramel Sauce
Makes 8oz
Ingredients
1 large bottle Guinness Extra Stout
1/4 cup brown sugar
3/4 cup granulated sugar
3 tablespoons maple syrup (might want more, but don’t hide the Guinness flavor)
2 teaspoons vanilla bean paste, or 1 scraped vanilla bean
Directions
1. Start with a large heavy bottom pot…large because this will bubble up quite a bit…a lot. (I have to say that mine did not do this.)
2. Add Guinness, sugars and maple syrup and put over low heat until sugar dissolves.
3. Once sugars dissolve, bring up the heat to medium and reduce, reduce, reduce the mixture, stirring constantly to prevent burning.
4. When the mixture starts to thicken, add the vanilla paste.
5. Taste and add more maple syrup, if needed.
6. Keep cooking and stirring until it coats the back of a spoon.
7. Let cool to room temperature
Related articles
In an Irish Home 