Beer caramel sauce

Directions

1. Pour the lager into a large saucepan followed by the sugar and place over medium heat. Be sure to use a large saucepan as this mixture will foam up quite a bit. Do not stir the caramel at all as that can lead to a gritty sauce – just bring it to a low boil and, if needed, give the pot a gentle swirl.
   
2. Cook the beer and sugar mixture until it becomes a deep golden colour and smells caramelized, approximately eight to 10 minutes. For accuracy, I suggest using a kitchen thermometer and cooking to 335º F. When caramelized, carefully pour in the cream and whisk to combine. The mixture will bubble quite a bit when you add the cream so be careful. Whisk in the salt and cook over medium heat, stirring regularly, until the caramel has thickened slightly and will coat the back of a spoon.
3. Remove the caramel from the heat and whisk in the butter and vanilla. 
   
4. Allow the caramel to cool slightly and serve warm on top of your favourite ice cream or cool completely and use it as a filling or topping for cakes and cheesecake. Enjoy! 
   
5. TIP: Store leftovers in the fridge for up to three weeks.