Salted Beer Caramels
 
Ingredients
  • 2 cups sugar
  • 1 cup unsalted butter
  • 1 cup light corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) bottle beer*
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • Garnish: flaked sea salt
Instructions
  1. Lightly spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment.
  2. In a 4-quart saucepan, combine sugar, butter, and corn syrup. Heat over medium heat, stirring frequently, until butter is melted. Gradually stir in condensed milk and beer. Increase heat to medium-high, and cook, stirring slowly and constantly, until an instant-read thermometer registers 250°, about 28 minutes.
  3. Remove from heat, and stir in vanilla and kosher salt. Carefully pour into prepared pan, and let stand until surface is set, about 30 minutes. Garnish with sea salt, if desired. Let stand until firm enough to cut, about 2 hours.
  4. Using excess parchment as handles, remove from pan, and place on a large cutting board. Cut into about 1½x1-inch rectangles. Cut clean parchment paper into about 4½x3-inch rectangles. Wrap each caramel in parchment. Store at room temperature for up to 3 months.
Notes
*We used Abita Amber Lager.
Recipe by Louisiana Cookin' at https://louisianacookin.com/salted-beer-caramels/