1 (12-ounces) 3 Daughter’s Brewing St. Pete Beach Blonde Ale
Zest of 1/2 orange, in large strips
½ teaspoon ground cardamom
2 tablespoons unsalted butter
1 ½ cups brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of kosher salt
Directions
Bring the ale, orange zest, and ground cardamom to a gentle boil in a 2 Quart Saucier Pan
over medium heat; cook, stirring, until reduced to 1 cup, about 10
minutes. Add the butter and brown sugar and cook, stirring only if the
mixture looks like it might boil over, until thick and syrupy, about 10
minutes.
Slowly stir in the cream and cook until the sauce thickens, about 5
minutes. Remove from the heat, remove zest with tongs, and stir in the
vanilla and salt.
Let the caramel cool slightly, top beignets with or transfer to ramekins and serve alongside beignets as a delicious dip.
Extra sauce will keep refrigerated for up to 2 weeks.
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