Beer-Orange Caramel Sauce - cardamom pods

Method

• Bring the beer, cardamom and orange zest to a gentle boil in a saucepan 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, 10 to 12 minutes.
• To test for doneness, drop a bit of caramel into a bowl of cold water.
• It should form a soft ball; if it doesn't, keep cooking.
• Slowly stir in the cream and cook until the sauce thickens, about 5 minutes.
• Remove from the heat and stir in the vanilla and salt.
• Remove the cardamom and orange zest with a spoon.
• Let the caramel cool slightly, then transfer to a small jar.
• Refrigerate for up to 2 weeks.
• Photograph by Lisa Shin