Tis the season for Holiday cheer and desserts full of beer from Method Architecture! The 9th recipe for the 12 Days of Beer Recipes is Wild Ale Salted Caramel Squares!
1 cup of Jester King Bière De Lenoir (or a sour ale) plus 1 tablespoon, divided
6 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon flakey sea salt
Bring 1 cup beer to a boil over high heat, continue to boil until reduced by half, about 8 minutes.
Prepare a pan by adding a square of parchment to the bottom of an 8×8 baking dish. Spray the baking dish and parchment with cooking spray.
Lower heat and stir in the butter until melted.
Stir in both sugars, and cream until the sugar has dissolved.
Raise heat to high, clip a cooking thermometer onto the side.
Boil without stirring until the mixture reaches 255°F.
Remove from heat, stir in the vanilla and the remaining 1 tablespoon beer.
Pour into prepared pan.
Sprinkle with salt. Allow to cool slightly then place in the fridge to cool for 1 hour.
Cut into bite sized squares (spraying the knife with cooking spray will help to keep it from sticking).
Wrap in small squares of parchment or wax paper.
Find the original recipe here!
Want more recipes?
Day 1 Recipe: Beeramisu
Day 2 Recipe: Coffee Stout Brownie
Day 3 Recipe: Beer-Candied Bacon
Day 4 Recipe: Imperial Stout Pub Cookies
Day 5 Recipe: Caramel Apple Beer Bread
Day 6 Recipe: Mexican Beer Spiked Churros
Day 7 Recipe: Beer-Battered Apple Rings
Day 8 Recipe: Beer Eggnog Icecream