We all know beer is a good thing. And, if you’re like me, you probably think salted caramels are a really great thing too. So, we figured…why not put them together? The result are these delicious caramels made with our Scotch Ale and topped with flaky sea salt. Here’s our recipe:
BBAY Beer Caramels
yields about 24 squares
2c brown sugar
.5 lb butter
1c corn syrup ( or substitute .5c agave nectar if desired)
8oz cream (~10 oz if using agave)
12oz scotch ale (~14oz scotch ale if using agave)
salt for topping
thermometer that reads up to 240F
note about agave nectar: while agave nectar can take the place of corn syrup in most recipes without much notice, it can be tricky in sugar work like caramel. the measurements for other liquids present are an estimate, since a less dense and sweeter inverted sugar can throw the ratios of such a recipe off substantially. also keep in mind that agave nectar browns faster than other inverted sugars, so be sure to keep your stovetop temperature medium/medium high at most.
pan size: depending on the carbonation and variety of ale you add to the caramels, keep in mind that boil-over in the early stages is a strong possibility. i recommend using a pan which has a volume double that of your cooked product, in order to give you some room. if you’re in a house with a bunch of small pans, consider halving the recipe.
1. melt sugar and butter together over medium heat until fully incorporated
2. add ale and syrup, then slowly whisk in cream
3. cook caramels to 240F (stir constantly, be patient. this part takes a while)
4. once the caramels hit 240F, pour the mixture into a parchment paper lined baking dish about 2″ deep.
5. salt the caramels while they are still hot
6. leave at room temperature for an hour, then chill for two hours.
7. before cutting, bring up to room temperature for about 30 minutes, otherwise some parts can shatter.