Guinness Caramel Sauce

It’s been a week since St. Patrick’s day. Is it too soon to have another Guinness?

St. Patrick's Day 2008

Kyle and I have a tradition of drinking a Guinness every year on St. Patrick’s Day. Of course we drink it more frequently than on our annual celebration of everything Irish, but this is one day a year during which Guinness is an absolute must. I punched things up this year with an extra special dessert that was the perfect treat for the occasion. And this seriously was a treat: beer, sugar, butter, and ice cream. It’s about as diet-friendly as a pitcher of green beer, but so much more delicious. Sometimes you just need something decadent.

This was my first time making any sort of caramel from scratch. Being a stout lover, I thought this was a beautiful introduction to the art of stove top caramel. The recipe yields a dark, bitter, sweet sauce. I’m not kidding about the bitter by the way, so this might not be your cup of tea if you’re not into that kind of thing. Although if you love a nice dark stout, you won’t be disappointed. While the process is time-consuming, it is surprisingly easy. This dish would be really impressive for guests too. Give it a try next time you’re feeling adventurous!

Guinness Caramel Sauce (from Food Network, original here)


  • One 15 oz. can Guinness draught
  • 1/2 cup pure cane sugar
  • 3 tablespoons cold unsalted butter, diced


Carefully pour the can of Guinness into a saucepan and bring to a simmer over low-medium heat.

Add the sugar and stir to combine. Cook over low heat until syrupy, about 45 minutes. If the heat is a little too low, it will take a little longer.
Whisk in the butter and remove from heat.

This sauce is awesome drizzled over two scoops of vanilla bean ice cream!

Keep this in the refrigerator in an airtight container for up to 4 days and reheat as needed. With a bowl of this sitting in the fridge, there is no doubt that you will be asking yourself every night “is it too soon to have another Guinness caramel sundae?”