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Milk Stout & Sea-Salt Caramels

These beer-infused Milk Stout & Sea Salt Caramels are the right sweet for all your holiday gatherings. Each individually wrapped candy is made with Left Hand Milk Stout.
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen

Ingredients

  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup unsalted butter , cut into small chunks
  • 2 Tablespoons milk stout beer
  • 1/2 teaspoon kosher salt
  • Thick sea salt for topping
  • Candy thermometer
  • Wax Paper

Instructions

  1. Line an 8x8 inch pan with parchment paper (make the sheet slightly larger than the pan so the paper lines the sides as well) and grease the paper with oil or butter.
  2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a saucepan over medium-high heat. Stir often and let cook for 8-10 minutes or until golden amber. Remove from heat and whisk in the condensed milk and butter (the mixture will bubble and that is a-okay).
  3. Fit your candy thermometer on the saucepan and place pan back on the burner. Turn burner to medium low heat, whisk constantly, and slowly cook until the thermostat reaches 240 degrees. Once at 240, immediately remove from heat and stir in the 1/2 teaspoon salt and beer. Pour into prepared baking sheet and let cool.