Ingredients
The following ingredients have 60 Servings
- 1 12 oz. bottle of beer
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup unsalted butter
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1 - 1 1/4 cups crushed pretzels (I recommend the extra dark)
Instruction
- In a small pot, bring the beer to a boil, then simmer until there is only about 1 1/2 teaspoons left. This will be your "beer extract"
- In a large pot, bring the sugars, , butter, heavy cream, and corn syrup to a boil. Stir the mixture until all the ingredients have melted, then stop stirring. Allow the mixture to boil until it reaches 244 degrees F. You will need a candy thermometer for this as visual cues will not be enough. It should reach 200 degrees pretty fast, but it takes between 30 - 40 minutes until it reaches 244.
- While the mixture is boiling, cover an 8 x 8 inch baking pan with parchment paper.
- Once the candy reaches 244 degrees F swiftly stir in the beer extract.
- Pour the mixture into the baking pan and sprinkle over the crushed pretzels. Use the back of a spoon to push the pretzels down a bit.
- Place the caramel in the refrigerator for about 4 hours, or overnight.
- Lift up the parchment paper and allow the caramel to sit at room temperature for about 10 - 15 minutes.
- Cut into small pieces and wrap with wax paper.
