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
AuthorShelly Westerhausen
Ingredients
2cupssugar
1/2cuplight corn syrup
1 14ouncecan sweetened condensed milk
1/2cupunsalted butter, cut into small chunks
2Tablespoonsmilk stout beer
1/2teaspoonkosher salt
Thick sea salt for topping
Candy thermometer
Wax Paper
Instructions
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.
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).
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.