Christmas Ale Caramels

• Vegetarian

• Condiments

  • 1/4 cup Corn syrup

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Christmas ale

Found on beergirlcooks.com

Directions

• Line an 8 x 8 baking dish with parchment paper leaving excess paper hanging over the side
• Coat parchment with butter
• Heat butter, cream, and salt in a saucepan on medium heat until butter is melted, remove from heat and set aside
• In a large heavy bottomed saucepan, combine the sugar, brown sugar, corn syrup, and beer. Stir until all the sugar is moistened and a thick paste is formed.
• Wipe down sides of pan with a wet pastry brush to remove sugar crystals above the surface of the sugar mixture
• Attach a candy thermometer to the side of pan according to product instructions
• Do not stir the sugar after this point
• Put the pot with sugar mixture over medium to medium high heat. Let the syrup come to a boil without stirring.
• When the syrup reaches 250 degrees F, but before it reaches 325 degrees F turn off the heat.
• Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently
• The sugar syrup will bubble up and triple in size.
• When all the cream and butter mixture has been added, stop whisking
• Return the pan to medium to medium-high heat. Let the mixture come to a boil without stirring. It will start as a soft buttery yellow ans then darken to a reddish-brown caramel. Remove from heat when it reaches 245 to 250 degrees F.
• Quickly whisk in the vanilla
• Pour caramel into the prepared pan, but do not scrape the bottom of the pan because there could be little burnt bits
• Set the pan somewhere for at least 2 hours or overnight in order for the caramel to set
• When set, turn caramel out onto a cutting board and cut with a sharp sturdy knife to desired shapes
• Wrap with candy wrappers or pieces of parchment paper