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SALTED BEER CARAMELS
MAKES: about 2 dozen
Cooking spray
1 stick salted butter
1 cup packed dark-brown sugar
1 cup light corn syrup
3/4 cup heavy cream
3/4 cup Brown Ale or other beer
1 teaspoon vanilla extract
1. Line an 8-inch-square baking dish with parchment paper and lightly coat with cooking spray; set aside.
2. Heat the butter and brown sugar in a medium saucepan over medium heat, stirring occasionally, until melted.
3. Stir in the corn syrup, heavy cream and beer until combined.
4. Clip a candy thermometer onto the saucepan and continue to cook about 10 minutes or until the thermometer registers 240˚F (soft-ball stage). Immediately remove from the heat; stir in the vanilla and 1/4 to 1/2 teaspoon salt, depending on desired saltiness.
5. Pour caramel into the prepared pan and set aside until set but still soft, about 1 hour. Remove caramel from the baking dish using the parchment paper; transfer to a cutting board. Cut caramel into small rectangles and wrap each with parchment paper.
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