Beer Pretzel Caramels
Prep time: 
Cook time: 
Total time: 
Serves: 60+ caramels
  • 1 (12 oz). bottle of beer
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup unsalted butter
  • 1 cup heavy cream
  • ½ cup light corn syrup
  • 1 - 1¼ cups crushed pretzels (I recommend the extra dark)
  1. In a small pot, bring the beer to a boil, then simmer until there is only about 1½ teaspoons left. This will be your "beer extract"
  2. In a large pot, bring the sugars, , butter, heavy cream, and corn syrup to a boil. Stir the mixture until all the ingredients have melted, then stop stirring. Allow the mixture to boil until it reaches 244 degrees F. You will need a candy thermometer for this as visual cues will not be enough. It should reach 200 degrees pretty fast, but it takes between 30 - 40 minutes until it reaches 244.
  3. While the mixture is boiling, cover an 8 x 8 inch baking pan with parchment paper.
  4. Once the candy reaches 244 degrees F swiftly stir in the beer extract.
  5. Pour the mixture into the baking pan and sprinkle over the crushed pretzels. Use the back of a spoon to push the pretzels down a bit.
  6. Place the caramel in the refrigerator for about 4 hours, or overnight.
  7. Lift up the parchment paper and allow the caramel to sit at room temperature for about 10 - 15 minutes.
  8. Cut into small pieces and wrap with wax paper.
Recipes I've seen all recommend a pale ale, but I've used both a pale ale and dark stouts and they all are nice - it depends on what your personal tastes are.

Prep time includes chilling time
Recipe by A Cookie Named Desire at