Beer Caramel Sauce: Jalapeno IPA Caramel

Beer Caramel Sauce: Jalapeno IPA Caramel

Jalapeno Beer Caramel sauce is something you could easily side-eye. I get that. What do you even do with it?! Don’t you worry, I’ve got that covered.

Not only am I hooking you up with a super easy caramel sauce recipe, I’ve also got some really easy ideas of how you’re just dying to use it (you are, trust me).

First: Grilled Pineapple with Jalapeno Beer Caramel Sauce. Didn’t I tell you? You just oohhh-ed to yourself thinking about it. But I have some more, I’ve thought about this for a bit.

  • Chicken and Waffles with Jalapeno Beer Caramel Sauce
  • Vanilla Ice Cream with Jalapeno Beer Caramel Sauce
  • Mini Doughnuts with Jalapeno Beer Caramel Dipping Sauce (right?!)
  • Sour Apples with Jalapeno Beer Caramel Dipping Sauce

You see what I’m saying? I know that at first sight it might not seem like something you’d want to make due to lack of possible uses, but there you go. Now you not only have a recipe for a quick and memorable caramel sauce, you also have recipe ideas as well as a great reason to open a beer.

You’re welcome.

I used this amazing DIPA from Barrage Brewing Company that I loved before I even opened it because of the name, obviously.  (Thanks @InkedBeerLover for sending it my way!)

Beer Caramel Sauce: Jalapeno IPA Caramel


  • 1 cup (200g) sugar
  • ½ cup (4oz) IPA beer, plus 2 tablespoons (30mL)
  • 2 tablespoons (28g) butter, cut into cubes
  • 1 teaspoon sea salt
  • 1 large jalapeno, sliced
  • 2 tablespoons heavy cream


  1. Add the sugar, and ½ cup beer to a pot over high heat. Stir until the sugar has dissolved, then don’t stir again until the end. Swirl the pan to redistribute the sugar when necessary.
  2. Boil until dark amber in color, about 6 minutes, remove from heat.
  3. Immediately stir in the butter, salt, jalapeno, heavy cream and remaining beer (it’s best to have this all prepped and ready to go prior to this step).
  4. Stir until the butter has dissolved. Allow to steep for ten minutes.
  5. Remove the jalapenos.
  6. Add the sauce to an airtight container, store in the fridge until ready to use.
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