Santa Fe • Taos & Napa • Sonoma • Marin


Scotia Salted-Caramel Sauce Recipe

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• 2 c sugar

• 1/2 c Bosque Scotia Scotch Ale

• 8 tbsp unsalted butter, cut into cubes, softened

• 1 c heavy cream, room temperature

• 1 tsp salt


Add the sugar and beer to a heavy-bottomed saucepan over high heat. (Note: Caramel can bubble up to ten times its original volume.) Stir until sugar has melted. Allow mixture to boil, untouched, but swirl the pan a few times to distribute the caramel evenly. (Stirring will cause crystallization.) Continue until the caramel reaches a deep amber, almost reddish color. Add the butter, stirring continuously until melted. Remove pan from heat. Slowly whisk in cream and salt until well combined. Return to heat, cooking until mixture thickens slightly, about 3 minutes. Allow mixture to cool for ten minutes before transferring it to a glass jar. Keep refrigerated until ready to use. If desired, heat caramel sauce to thin it.

Courtesy of Chef Shane Alexander, El Farol

Leah Pinkus