Categories: Candy- Treats

Ingredients

• 1 (12 oz.) bottle ale, divided use
• 1 cup butter plus more for greasing
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup heavy cream
• 1 (12 oz.) pkg. pretzel rods or pretzel nuggets

Directions

1. In a small sauce pan, bring 1 cup of the ale to simmer and cook until reduced to about 1 tablespoon. This will take about 20 minutes. Set aside.

2. Line a 13 × 9-inch rimmed baking sheet with parchment or wax paper, leaving a little overhang on each end. Generously coat paper with butter; set aside.

3. In a heavy 5 1/2 quart (or larger) pot, combine the 1 cup butter, sugars, corn syrup, heavy cream and remaining beer. Cook over medium heat, stirring occasionally, until butter melts and mixture begins to boil. Continue cooking without stirring, until mixture reaches 244 degrees. Caramel should form a firm ball when drizzled into a bowl of ice water.

4. Remove pot from heat and stir in reduced ale. Pour mixture into prepared pan and top with pretzel rods. Let cool several hours at room temperature or refrigerate until firm.

5. Using the overhang, carefully transfer set caramel to a cutting board. Slice slab between pretzels, then cut into 1-inch pieces. Wrap each piece in wax paper or plastic wrap.

6. makes about 75 pieces

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