The latest addition to our growing cooking with craft beer recipe collection is this hops salted caramel sauce. A few days ago I really needed caramel sauce to drizzle over something (the something is coming up soon) and you know about what necessity tends to inspire…
I thought that if I was going to whip up a salted caramel concoction it may as well be a hops salted caramel sauce. So here is the latest Perrine craft beering contribution to all hop heads and salted caramel lovers alike. And all fans of good tasting delicacies.
Even though their alpha acid content is pretty high, ranging from 10.5% to 14%, they are also used as an aroma hop, frequently in dry-hopping too, and contribute a variety of pleasing notes ranging from tangerine, blueberry and papaya to pine, herbal and even bubble gum.
Needless to say they are enjoying increasing popularity and their production has been growing exponentially since 2012. We had some pellets left from Chris’ last home brew and I
found smelled them to be a great choice for this hops salted caramel sauce.
- 1 stick unsalted butter
- 1 cup brown sugar, if you use light, the sauce will be lighter; dark for a darker sauce
- 4 tbps of regular whipping cream, not heavy whipping cream
- hops salt to taste, recommended at least 1/2 tsp; make your own hops salt in no time https://www.craftbeering.com/how-to-make-hop-salt/
- In a sauce pan over medium heat combine the butter, brown sugar and cream.
- Stir until smooth and bring to simmer.
- Let simmer for 4 mins.
- Turn off heat and sprinkle with the hops salt.
- Stir and remove from stove, let cool off and thicken for a few minutes.
- When it is comfortable to the touch, taste it and add more hops salt if desired.
- Stir and transfer to an air tight glass container or use right away (drizzle, use as a glaze, even eat straight with a spoon:)
- Store in refrigerator and warm up in a water bath or in the microwave for a few seconds before next use. (Note: this is a small enough batch to where this may not be necessary)