Photo: Beer-Pretzel Caramels Recipe
Ingredients
- 1 12-ounce bottle brown ale
- 2 tablespoons unsalted butter, plus more for the dish
- 1 1/4 cups packed dark brown sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 1 1/2 cups coarsely crushed thin pretzels
- Pour the beer into a glass; let sit until flat, about 1 hour.
Directions
Butter an 8-inch-square baking dish. Bring half of the beer to a boil in a small saucepan over medium heat; cook until reduced to 2 teaspoons, about 10 minutes.
Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees F, 10 to 12 minutes. Remove from the heat and stir in the beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces.
Photograph by Con Poulos
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By atlmichelle
Atlanta, GA
on June 29, 2012
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The flavor was really really good, but I cooked mine for well over the 20 minute suggested time and my thermometer never registered the correct temperature. I eventually gave up and mixed it all together, so the caramels were very sticky instead of candy like and were very hard to get out of the pan, but still edible.
By cherrypix
Wyoming MN
on March 07, 2012
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I made many batches of these caramels, and everyone loved them!! I didn't use a candy thermometer,instead I cooked it until it formed a nice soft ball when droped in cold water. this recipe says it only takes 20 minutes. I had to cook this for about 40 minutes alone.
By mai99
on February 12, 2012
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The flavor was really good. The texture was liquefied as a caramel sauce not caramel candy. I believe the temperature should be increased. Also, the pretzels added texture, but didn't add much flavor.
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