More Great Recipes: Camping | Caramel/Nougat | Christmas | Crowd Cooking

Beer and Pretzel Soft Caramel Candies

User Avatar
Member since 2007

Serves 100 | Prep Time 20 minutes | Cook Time 30 minutes


1 12-oz. bottle of ale, divided (I used a local pilsner)
2 cups granulated sugar
1 cup light brown sugar
1 cup unsalted butter
1 cup heavy cream
1 cup light corn syrup
About 15 pretzel rods

Wax paper, for wrapping

1. In a small saucepan, bring 1 cup of the ale to a simmer and cooked until reduced and syrupy, about 20 minutes. This will yield about 1 teaspoon of concentrated ale flavoring. Set aside.

2. Butter a 9×13-inch baking pan or two 9×9-inch pans. Combine the remaining beer, both sugars, the butter, heavy cream and corn syrup in a heavy 4 or 5 quart pot. Cook over medium heat, stirring occasionally. The butter will melt and the mixture will begin to boil.

3. Continue to cook until a candy thermometer reaches 244 degrees F (firm ball stage). When the correct temperature has been reached stir in the ale reduction and remove from the heat. Pour into the prepared pan(s) and top with the pretzel rods. Let cool for several hours or place in the refrigerator until firm. (If refrigerated, let sit at room temperature for about 20 minutes.) Remove the caramel block from the pan and place pretzel-side up on a cutting board. Cut wax paper into 5×5-inch squares and wrap caramels.

Note: Caramels must be wrapped or they will lose their shape (see example above).

Pairs Well With


Beer and pretzels combine to create fabulous sweet and salty caramel candies!

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana