•I’ve been wanting to make this for awhile, but had a hard time deciding what beer to use. I wanted to use a local beer, something that was deep rich, and would enhance the caramel sauce. I found what I was looking for with Rogue Mocha Porter. It’s brewed in Newport Oregon (I live in Washington, but born and raised an Oregon girl) and has a deep rich flavor with chocolate and coffee notes. The caramel has almost a toffee flavor when finished and is mahogany color. Caramel can be a little intimidating; making sure it’s heated to the right temperature while not letting it boil over, taking it too far and burning it, or dropping your iPhone in it while taking pictures……maybe that’s just my luck. I would suggest serving this warm over vanilla ice cream with some sliced bananas, drizzle over flat apple pie, or use to make caramel corn.
Rogue Mocha Porter 1/4 cup strong brewed coffee- I used some from this morning 2 cups brown sugar 2 tbls unsalted butter-cold 1 cup heavy cream 1 tsp pure vanilla extract 1/4 tsp kosher salt makes approx 2 cups cooking time 45-60 mins special tools-candy thermometer store in the fridge for 2 weeks-pint canning jar works great
Use a larger pot then you think necessary, things will bubble up. Pour in the beer and coffee.
Turn on the burner to highish heat and bring things to a boil, continue to boil until it reduces by half to 1 cup-approx 15 min.
Take off of the heat and whisk in the sugar until is dissolves.
Clip on a candy thermometer, put back onto the stove top. Bring back to a boil and cook until temperature reaches 230° (soft ball stage). Do not stir, but can swirl the pot every now and then-about 10 min.
Take back off heat and let things calm down a bit.
Whisk in the cream- its going to get vicious, don’t run. Whisk in the butter.
Add in the vanilla.
Add in the salt.
You’ll be tempted to take a spoonful right away…..cool your jets Eddie. Needs to cool a bit before you drizzle over anything♥Enjoy
To store-let cool at room temp before you transfer into jar. Store in fridge with the lid off to cool completely.
A special thanks to Mackenzie @ Food Market at Key Center who’s expertise guided me through the beer choices they had to offer-see Mack, told you I would get the store’s name right (only had to google it twice) =)