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Prep 30min
Total2hr30min
Servings6
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Ingredients
Stout-Caramel Sauce
1
bottle (12 oz) stout beer
2
tablespoons unsalted butter
1 1/2
cups packed dark brown sugar
1
cup whipping cream
1
teaspoon vanilla
1/8
teaspoon salt
Sundaes
6
scoops vanilla ice cream
1/2
cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)
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Steps
1
In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
2
Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
3
To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.
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The caramel sauce can be stored tightly covered in the refrigerator up to 2 weeks.
Try the caramel sauce drizzled over cake or cupcakes.
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Nutrition Facts are not available for this recipe
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