To prepare:

1. Place stout in medium saucepan over high heat. Make sure your pan is big enough, as the beer will bubble and foam up quite a bit.
2. Bring to a boil and allow to reduce by half. This should take about 10 minutes.
3. Carefully pour into a heat safe measuring cup to ensure you have 6 ounces.
4. Pour reduced stout back into saucepan, add sugar and stir to combine. Cook on high for about 10 more minutes without stirring until thick and syrupy and the bubbles become larger.
5. Add cream and stir. Continue cooking for about 10 minutes on medium high heat.
6. Remove from heat and add vanilla, salt, and butter. Stir until all butter is melted and combined.
7. Transfer to glass jar and allow to cool.
8. Serve over ice cream, use as a dip for fruits and pretzels, drizzle over brownies or blondies. I hope you love it!