GUINNESS & PRETZEL CARAMELS
 
INGREDIENTS
  • 2 cups heavy cream
  • 2 cups brown sugar
  • 6 tablespoons unsalted butter
  • 1 cup light corn syrup
  • 8 ounces Guinness
  • 1 teaspoon vanilla bean sea salt, divided
  • approximately 2 cups crushed pretzel pieces
PREPARATION
  1. Line a 9×13 inch rectangle cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
  2. In a small saucepan over medium heat, boil stout until reduced to ¼ cup in volume.
  3. Combine cream, sugar, butter, corn syrup, and stout reduction a deep, heavy bottomed saucepan. Bring to a boil over medium heat, stirring constantly. Take caution as caramel can violently boil if left unattended and popping bubbles can burn the skin.
  4. Continue to cook until temperature reaches 248 degrees Fahrenheit. Remove from heat, quickly stir in ½ teaspoon of sea salt, and pour into prepared pan.
  5. Sprinkle with an even layer of pretzel pieces and remaining ½ teaspoon of sea salt.
  6. Allow to cool and set completely before cutting into squares.
NOTES
Recipe slightly adapted from from Artisan Caramels by Sandy Arevalo
Recipe by Bake Love Give at http://bakelovegive.com/guinness-pretzel-caramels/