In a small sauce pan, heat pumpkin beer to a medium boil and allow it to simmer for a few minutes. Keep watching until the liquid has reduced in half. Remove from heat and place in a small bowl.
Using that same pan, melt the caramels, 4 tablespoons of reduced pumpkin beer (if using), and cream and whisk until smooth. Add the salt and set aside. *** If you’re not using beer, then use all heavy cream for sauce.