Flanders Red Ale Beer Caramel
The complex flavors from a Flanders Red Ale used in this beer caramel add extra depth to compliment the chocolate shell of a beer truffle. This recipe creates a Flanders Red Ale Beer Caramel using the beer’s unique essences of stone fruit, with undertones of cherries, raspberry, strawberry, plum and prune and infuses these style flavors into a beer caramel. The resulting textural component becomes a gooey caramel. This caramel can be consumed in many ways and formats. It can be used as a dessert sauce, pouring over your ice cream, used to infuse a frosting | filling | mousse | custard | spread, or as a filling to make Chocolate Truffles, using milk or dark chocolate lined molds. To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.
Makes: 1 cup Flanders Red Ale Beer Caramel
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2009 | Issue #25
| Servings | Prep Time |
| 1 cup | 5 minute |
| Cook Time | Passive Time |
| 25 minute | 30 minute |
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Using the flavor profiles of a this iconic Belgian beer style to create a Flanders Red Ale Beer Caramel, perfect for many dessert options.
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- 2/3 cup Flanders Red Ale, such as
- 1/2 cup cream, heavy or whipping preferably organic and not ultra-pasteurized
- 1/2 cup sugar, vanilla scented,
- 3 tablespoon corn syrup, light
- 1 pinch salt, sea
- In a heavy-bottom pot over medium heat, add the Flanders Red Ale, cream, sugar, corn syrup and salt. Stir with a wooden spoon until the sugar has dissolved. Remove the spoon and let mixture come to a boil. Once the mixture is boiling, do not stir with the spoon, as sugar crystals can form, causing the caramel to become grainy in texture. Cook the mixture slowly until the temperature comes to 230°F | 110°C, then remove the pot from the heat and let cool. Once the temperature is around 120°F | 49°C, the caramel can be added to a pastry bag or Ziploc Freezer Bag.
- Fill the chocolate molds with tempered bittersweet | dark | semisweet | milk chocolate, filling each shell until full. Tap on the counter to remove any potential air bubbles. Pour the chocolate out, back into it's tempering container. Let the chocolate set, refrigerating the mold will speed this process.
- Pipe the Flanders Red Ale Beer Caramel into chocolate lined molds until almost full. Once all the molds are filled, take a moment to remove any strings of caramel that have crossed the chocolate border of each mold. If not removed, this can cause the caramel to leak out of the inverted finished truffle. Tap the mold to remove any air pockets and chill until the caramel is hardened. Top with the same tempered chocolate to seal and tap again, removing any air bubbles and helping seal each truffle shell. Refrigerate until the chocolate has set.
- On a clean work surface, turn the moulds upside down and tap them on the countertop, to help the truffles pop out of the mould. Transfer the Chocolate Beer Truffles filled with Flanders Red Ale Beer Caramel to a airtight container or candy box, lined with White Glassine Paper Candy Cups
. Store in a cool, dry place. These truffles will last for 2 months under these conditions.
. Store in a cool, dry place. These truffles will last for 2 months under these conditions.Chocolate Beer Truffle Recipes:
