Beer-Orange Caramel Sauce

1. 1

   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.

2. 2

   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.

3. 3

   To test for doneness, drop a bit of caramel into a bowl of cold water.

4. 4

   It should form a soft ball; if it doesn't, keep cooking.

5. 5

   Slowly stir in the cream and cook until the sauce thickens, about 5 minutes.

6. 6

   Remove from the heat and stir in the vanilla and salt.

7. 7

   Remove the cardamom and orange zest with a spoon.

8. 8

   Let the caramel cool slightly, then transfer to a small jar.

9. 9

   Refrigerate for up to 2 weeks.

10. 10

    Photograph by Lisa Shin

* Per serving · 4 servings · Values may vary.

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