Posts Tagged ‘Guinness Recipes’

Guinness Caramel Sauce Photo 2Today’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


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


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

* Once my sauce cooled, it began to crystalise so I put it all back into a small pot and kept it warm until it was time to serve.
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Photo Credit: Wikimedia.org

Photo Credit: Wikimedia.org

Guinness: rich, gorgeous, creamy, the national drink of Ireland, available in over 100 countries, dark ruby-red (not black), better served in Ireland than anywhere else in the world…oh, how I’ve tried to like Guinness. Sadly, it’s just never happened. In twenty-plus years of living in Ireland, I have never enjoyed a pint or a glass of The Black Stuff.

But before you break out the tiny violins and tell me to stop whinging (whining), there is one exception to this no Guinness life. Hand me a slice of dark, rich, sweet Guinness bread and I’ll ask you for seconds before you’ve had a chance to slice off a piece for yourself and say, “Cheers!”

Mmmmm…Guinness Bread. It’s dense and packed with flavour and from the very first time I tasted it I was hooked.

DSC_0376And here’s the good news for you, my Dear Reader: you don’t have to live in Ireland to get a bit of this traditional Irish treat for yourself. And, what’s even better, is you don’t have to spend a day in the kitchen making it. Guinness bread is a “quick bread”, which means there’s no rising time. Just like soda bread or brown bread, Guinness bread can be mixed and baked in one hour.

It’s the perfect side to a hearty stew, a thick homemade vegetable soup or a toasted cheese and tomato sambo (sandwich). Sure, it’s even a great elevenses (morning snack) when served with a slathering of {Kerrygold} butter and a cup of tea.

The recipe I use comes from The Guinness Storehouse. Enjoy!

Guinness Bread

Makes One Loaf


4 cups/600g wholemeal flour

1 cup/150g self-raising flour

1/2 cup/75g porridge oats (rolled oats)

2 1/2 teaspoons bread soda (baking soda)

1 teaspoon salt

2 tablespoons brown sugar (optional)

16oz/500ml buttermilk

6oz/200ml treacle (black strap molasses, if outside Ireland)

1 cup/1/2 pint Guinness


1. Pre-heat oven to 170°C/325°F. Lightly oil a bread pan and line with parchment paper.

2. Mix flours together with the oats, bread soda, salt and brown sugar. Be sure to smooth out any lumps with your fingers.

3. Make a well in the centre and add buttermilk, treacle and Guinness.

4. Mix together until all flour is incorporated: the consistency will be sloppy without being too wet.

5. Bake for 45 minutes or until done. Remove from bread pan, tap the bottom to check for doneness. If it sounds hollow, the bread is fully cooked. If not, place back in the oven and bake for another 10 minutes or so.

Related Articles:

Irish Beer Guide at http://www.today.com/id/23612523/ns/today-food/t/stout-ale-or-porter-essential-irish-beer-guide/

Guinness Cocktails at: http://blogs.browardpalmbeach.com/cleanplatecharlie/2013/03/guinness_cocktails_beginners_guide.php

Grilled Ham & Cheese Sandwich at http://www.theblackpeppercorn.com/2012/04/grilled-ham-and-cheese-on-guinness-bread/

Frequently Asked Guinness Questions at: http://www.guinness.com/en-row/faqs.html

Frothy Facts About Guinness at: http://www.curiousread.com/2010/03/10-frothy-facts-about-guinness-st.html

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