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.
Since we were low on hops salt I made a fresh batch, this time with Mosaic hop pellets. As a refresher, Mosaic hop strain was first ‘released’ in 2012.
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.
Hops Salted Caramel Sauce
Showcasing the enigmatic flavors of hops in a hops salted caramel sauce. Hop heads and salted caramel fans rejoice! You can whip this one up in less than 10 minutes. Drizzle over ice cream, fruit, cake, baked goods. Use as a dip for fruit or even cheese. Use your imagination. Pair with IPA, pale ale, stout.
- 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)
Seriously, your blog is just simply delicious. Thank you for sharing your love with us.
Thank you sooo much!
Oh man…I bet this is amazing! 🙂
Thank you Jess! Will do:)
Thank you so much Jodie! Stoked about the feature:)
Oh man, this looks amazing. Yum, yum, yum!
Thank you so much Julie!
In full agreement Miz Helen! Thank you!
As always your posts take flavour to a whole other level. Amazing. Pinning as this is so out of the ordinary every day.
Thank you so much Leanna!
Thank you Leslie!
Kelly @ Kelly Lynns Sweets and Treats says
This sauce looks so yummy….you could out it on ANYTHING and EVERYTHING! Definitely need to make and am super intrigued by the hops in this! Yum! XOXO 🙂
Thank you Kelly!
[email protected] is How I Cook says
I think that seven year old has great taste! I always say start them early! This sounds awesome!
Thank you Abbe:) He does seem to have an affinity for good things.
Thank you Jodie and thank you for the invite!
Thank you Jess! Shared:)
Thank you Cindy!
Every time I make caramel sauce i always burn it, it looks so easy but its not as easy as it looks. Then I read your post and you gave me more hope to give it another shot. I love the video! I can’t wait to see more 😉
Do give it another shot Mary! From making peanut brittle I know that if you go past the hard candy boiling temp you burn the caramel…This sauce doesn’t cook long enough to burn:) You will shine.
Kelsie | the itsy-bitsy kitchen says
This might be more than you want to know about me, but I’m drooling all over my computer. This sounds AMAZING! Eat it out of the jar with a spoon amazing. Your video was great too! I had to watch several times for research purposes (and because, ummmm, salted caramel). I’m still too intimidated to try doing one. . . Have a great week, Milena!
Lol! My son pretty much finished the jar spoon in hand as soon as I used what I needed for drizzling over the next recipe we’ll be posting:). I am sure you will make some great videos:) Thank you for the encouragement Kelsie!
[email protected] says
Love sweet and salty so this is hitting all the right notes! And I loved your video! Wish I had a crock tucked in the fridge right now! Pinned!
Thank you Annie!
Dawn - Girl Heart Food says
Pinned, by the way 😉
Dawn - Girl Heart Food says
Love sweet and salty combos. LOVE!! And let’s talk about that video! High five! What an AWESOME job! It was mesmerizing to watch 🙂 So good! Can’t wait to see what you use it on. Though, I could pretty much eat that straight up, lol. P.S. So awesome that your son doesn’t care for soda! My niece is like that too; she would much rather water any day. Have an awesome week, you guys!
You are too kind Dawn:) Thank you for the support! Sounds great about your niece – pretty much an identical situation.
Jennifer @ Seasons and Suppers says
I am such a fan of the sweet and salty combination, so I’m sure your hopped up version is perfection 🙂
Thank you Jennifer! I sure hope that hops fans will agree:)