Brewed-Up Sweetness: Beer Caramels

Revamp a childhood classic with an adult twist! Beer Caramels are the perfect marriage between a tasty craft brew and a childhood favorite. Forget the bulk jugs of sweet treats, this recipe takes caramels to the next level by adding beer, salt and more sophisticated flavors to yield a candy packed with nostalgic Halloween night excitement and grownup flavors.

Beer Caramels are a unique take on a classic candy idea. Using beer, salt, and other yummy flavors, Beer Caramels provide a mesmerizing and fun new way to enjoy the classic flavor of caramels. If you’re looking for a way to kick things up a notch in the candy-making department, then Beer Caramels is surely the right way to go.

What is Beer Caramels?

Beer Caramels, as the name suggests, are caramels infused with beer. Instead of being cooked with regular sugar, they are cooked with beer and then some additional ingredients are added to give them a unique flavor. They can be made with any kind of beer, ranging from pale ales to porters and stouts. Beer adds a depth of flavor and a slightly boozy note to the caramels, making Beer Caramels truly one of a kind.

In addition to beer, Beer Caramels can contain salt, butter, and other ingredients to add extra flavor and texture. The salted Beer Caramels provide the perfect blend of sweet and salty, which is sure to delight the taste buds of any caramel lover. The combination of these ingredients creates a caramel that is sophisticated yet still retains the nostalgic childhood experience of unwrapping cellophane Brach’s caramels on Halloween night.

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How beer enhances the caramels?

Beer adds a complexity that regular caramels lack. The beer itself provides a malty sweetness, which is a wonderful complement to the caramel that comes from the sugar. Beer Caramels tend to have a deeper flavor than normal caramels because of the beer’s contribution. This contribution of flavor is amplified if additional ingredients such as salt, butter, or spices are added.

Beer also adds a unique texture to the caramels. The alcohol in the beer helps to keep the caramels soft and gooey. Additionally, the alcohol helps the caramels stay fresh for longer, so these Beer Caramels can be stored for a nice long time without becoming dry or stale.

Getting Started with Beer Caramels Recipe

Making Beer Caramels is relatively easy and requires very few ingredients. To begin, you will need:

  • 1 cup ale or lager of your choice
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • Optional: Get creative and add any spices, herbs, or other flavorings of your choice

Making Beer Caramels

To make the Beer Caramels, begin by whisking together the ale, corn syrup, sugar, salt, and butter in a medium saucepan. Cook the mixture over medium heat until it reaches a temperature of 250 degrees F. This will take about 10-15 minutes. Be sure to stir the mixture constantly while it is heating to prevent it from burning.

Then, remove the saucepan from the heat and let it cool to 200 degrees F. At this point, the mixture will have thickened slightly. Whisk thoroughly before transferring the mixture to a greased 9x13-inch pan and allowing it to cool to room temperature.

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Finishing and Storing the Caramels

When the caramels are cool, sprinkle them with salt if desired. Cut the caramels into small squares using a buttered knife. If the caramels are too hard to cut, microwave for a few seconds before trying again.

Wrap the caramels in wax paper or cellophane and store them in an air-tight container. The caramels will stay fresh for 3-4 weeks if stored correctly. If the caramels start to dry out, heat them in the microwave for a few seconds to soften them again.


Beer Caramels are a fun and delicious twist on a classic treat. The beer gives the caramels an added depth of flavor and texture, while the various additional ingredients you can include make Beer Caramels truly unique. With just a few simple ingredients and a few steps, you can make these Beer Caramels to share with family and friends.

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