Guinness Stout Caramel Sauce

• 1 12-ounce bottle of Guinness extra stout
• 3/4 c light brown sugar
• 1 tsp vanilla
• 2 T butter
• 1 c cream
• 1/4 tsp Diamond kosher salt

Pour the stout into a medium saucepan and heat to boiling. Reduce heat to a simmer and cook until the stout is reduced by about half.

Stir in the brown sugar and vanilla. Heat to boiling, reduce heat to a simmer and let mixture cook for 8-10 minutes without stirring.

Remove from heat, add the butter, cream and salt and gently stir. Put into a glass container and let cool. Refrigerate – and use within 2 weeks.