Homemade caramel sauce is amazing, but add amber ale and flaky salt, and it becomes an ultra-luxe topping for ice cream, brownies, pancakes and more. Five ingredients and a short time commitment to stovetop stirring is all you need to bring this ale-infused caramel sauce to life. It’s a sticky, smooth, salty-sweet treat that makes desserts (and pancakes!) even more special. Flaky sea salt adds extra flair, but you can substitute sea or kosher salt for a similarly delicious sauce (see tip).

Directions

1. In a medium heavy-bottomed pot, bring sugar and amber ale to a boil over medium-high heat, stirring just until sugar is dissolved. Swirling pot occasionally and without stirring, let sugar mixture boil until it’s a rich amber colour, about 5 minutes. (You don’t want to stir at all during this time, because the sugar can recrystalize and give the sauce a gritty texture.)
2. Remove pot from heat and immediately whisk in butter until melted and fully blended. Add cream in a slow, steady stream, whisking constantly, until smooth. Whisk in salt.
3. Return sauce to a boil over medium-high heat, whisking occasionally. Reduce heat to medium-low and simmer, whisking occasionally, until slightly thickened, about 5 minutes. Remove from heat and let cool completely (sauce will thicken as it cools).
4. Transfer to a jar and seal with lid. Refrigerate for up to 1 month. Re-liquefy sauce in a saucepan over low heat (or in a bowl in the microwave) before serving.