Saint Patrick Guinness Caramels

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Hey Yall, this is my third installment of the Holiday Recipe Club.
This is a cute little club by Erin over at Big Fat Baker.
One of this months ingredients is Beer.

What could be more fitting than Guinness beer.
It is a no brainer for Saint Patrick’s day.
I know you guys are probably scratching your heads at this one.
It really is good I promise.

Guinness Caramels

2 cups brown sugar
1 cup corn syrup
1 stick salted butter
1 can sweetened condensed milk
1 tsp Guinness beer
(drink the rest)
Parchment paper for wrapping
NOT WAX PAPER
Directions
Line a  9×12 inch baking dish with parchment paper or foil. Make sure you bring it over the sides to use as a handle later. DO NOT USE WAX PAPER. THE WAX WILL MELT AND RUIN YOUR CARAMELS. Set aside
Combine sugar syrup and butter in a large saucepan. Stir to combine. When butter is melted, add in the condensed milk. Attach the candy thermometer and bring to a full boil. Mix constantly until it reaches 250. When the caramel is at the right temperature, remove the pan from the heat and add the beer.
Pour into the prepared baking dish and sprinkle with sea salt. Allow caramel to cool in the refrigerator for a couple of hours or overnight. When caramel is set, use a spatula to wedge the whole piece of caramel out of the pan. If you used foil or parchment paper remove it with the handles and peel it away from the caramels. Once cool, cut into strips and then into small pieces. Wrap the caramels in parchment paper and enjoy.Peace be with you,
Veronica
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17 Responses to “Saint Patrick Guinness Caramels”

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    1
    Shannon — March 15, 2012 at 1:10 pm

    These look wonderful! I love caramels and I love beer. These caramels go I my must make soon list!

    Reply

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    Jennifer @ Peanut Butter and Peppers — March 15, 2012 at 1:39 pm

    What a great combination!! They looks so perfect! Yum!

    Reply

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    Erin @ The Spiffy Cookie — March 15, 2012 at 1:55 pm

    Totally loving these caramels.

    Reply

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    Erin @ Dinners, Dishes and Desserts — March 15, 2012 at 2:44 pm

    I love anything caramel!!

    Reply

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    Mary Ellen @ Pâte à Chew — March 15, 2012 at 6:15 pm

    Mmmm, lookin’ good! What a great caramel for this time of year!

    Reply

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    Peggy — March 15, 2012 at 8:32 pm

    Oh I could totally find myself eating bite by bite of these!

    Reply

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    BigFatBaker — March 15, 2012 at 9:00 pm

    Oh my gosh, nom! It’s been forever since I’ve made caramels. I love the beer addition too, fabulous!

    Reply

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    Eliotseats — March 15, 2012 at 10:11 pm

    Genius! I love making sweet things with beer. I have had some delectable Guiness gingerbread and I saw some chocolate cake with this Irish staple somewhere else. Great post!

    Reply

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    Lizzy — March 16, 2012 at 9:59 am

    Fabulous idea! I love caramels…and adding a touch of beer must give a wonderful flavor.

    Reply

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    Lacy @ NYCityEats — March 16, 2012 at 8:24 pm

    This is an amazing idea! Beer caramels, there is no way you can go wrong with that! Sounds delicious!

    Reply

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    Cake — March 17, 2012 at 6:08 pm

    What a delicious St. Patrick’s recipe! I absolutely love caramel and I can definitely see using the rest of the Guinness in a chocolate cake or something drizzled with caramel. But I would happily munch on the set caramels all day long!

    Reply

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    Stephanie @ Eat. Drink. Love. — March 19, 2012 at 2:06 am

    Love these! Great touch to add a little Guinness!

    Reply

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    Mari — March 19, 2012 at 2:46 am

    This caramel looks wonderful! I never thought it would be so simple to make. Thank for this recipe. Have a blessed week :)

    Reply

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    Jennie @themessybakerblog — April 2, 2012 at 3:06 pm

    Guinness caramels- wow! I bet that is a tasty combo, and it’s so creative.

    Reply

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    Coco — April 4, 2012 at 3:44 pm

    Love your instructions on what to do with the rest of the Guinness!

    Reply

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    Five Finicky Eaters — April 12, 2012 at 11:24 pm

    Beautiful! We will be saving this recipe to make and enjoy.

    Reply

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    Peggy — May 11, 2012 at 8:18 pm

    This comment has been removed by the author.

    Reply

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