Beer and Pretzel Soft Caramel CandiesBy Brown Eyed Baker
- Recipe TypeDessert
- Prep Time20 minutes prep | 30 minutes bake
- YieldAbout 100 pieces
The Brown Eyed Baker is back sharing her recipe for a salty sweet treat that combines one of beer's favorite snacks with delicious homemade caramel.
- 1 12-oz. bottle of craft beer, divided (author used a local Pilsner)
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup light corn syrup
- About 15 pretzel rods
- Wax paper for wrapping
- In a small saucepan, bring 1 cup of the beer to a simmer and cook until reduced and syrupy, about 20 minutes. This will yield about 1 teaspoon of concentrated beer flavoring. Set aside.
- Butter a 9X13-inch baking pan or two 9X9-inch pans. Combine the remaining beer, both sugars, the butter, heavy cream and corn syrup in a heavy 4 or 5 quart pot. Cook over medium heat, stirring occasionally. The butter will melt and the mixture will begin to boil.
- Continue to cook until a candy thermometer reaches 244°F (firm ball stage). When the correct temperature has been reached, stir in the ale reduction and remove from the heat. Pour into the prepared pan(s) and top with the pretzel rods.
- Let cool for several hours or place in the refrigerator until firm. If refrigerated, let sit at room temperature for about 20 minutes. Remove the caramel block from the pan and place pretzel-side up on a cutting board. Cut wax paper into 5X5-inch squares and wrap caramels.
- Note: caramels must be wrapped or they will lose their shape.
Michelle, the Brown Eyed Baker, is a passionate foodie, baker, writer and eater. Her hope is that you will leave her blog enticed by delectable recipes, inspired by delicious photography, and armed with increased food knowledge. She wants you to leave with the insatiable urge to run into your kitchen and whip up whatever you have seen on her blog, and the confidence to know that you can do it.