Christmas Ale Beer Caramels are a soft, chewy treat made with Christmas Ale with hints of cinnamon and vanilla perfect for holidays and holiday gifts!
Don’t fear the candy thermometer.
It won’t bite. Seriously, it’s not as hard as it sounds! Santa’s coming and he may want something else to go along with his cookies and milk. Although, over here it’s more likely to be cookies and beer. Or cookies made with beer. Or caramels made with beer. You get the idea.
Anyway, the candy thermometer is your friend. You can pick up a regular glass one that attaches to the side of your pot or a digital instant read at your local cooking store and I’ve even seen them at the grocery.
Once you have that candy thermometer in your hot little hands, you will be armed and dangerous because you’ll realize how easy it is to have homemade soft and chewy caramels around and you won’t want to stop. No judgments here if you don’t.
Of course I put some of my home brewed Christmas Ale in mine, because that’s just the way I roll and I’m ready for some holiday cheer! Speaking of holiday cheer, we’re still celebrating the Sweetest Season Cookie Exchange all week long, so be sure to follow along on all social media with the hashtag #sweetestseasoncookies to get your party started and check out the Pinterest board too! There’s something for everyone on this list!
Cheers and Happy Holidays!
Christmas Ale Caramels
Ingredients
- 1 cup heavy cream
- 4 tablespoons butter plus extra for preparing the dish
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup Christmas Ale
- 1 tablespoon vanilla extract
Instructions
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Line an 8 x 8 baking dish with parchment paper leaving excess paper hanging over the side
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Coat parchment with butter
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Heat butter, cream, and salt in a saucepan on medium heat until butter is melted, remove from heat and set aside
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In a large heavy bottomed saucepan, combine the sugar, brown sugar, corn syrup, and beer. Stir until all the sugar is moistened and a thick paste is formed.
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Wipe down sides of pan with a wet pastry brush to remove sugar crystals above the surface of the sugar mixture
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Attach a candy thermometer to the side of pan according to product instructions
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Do not stir the sugar after this point
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Put the pot with sugar mixture over medium to medium high heat. Let the syrup come to a boil without stirring.
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When the syrup reaches 250 degrees F, but before it reaches 325 degrees F turn off the heat.
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Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently
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The sugar syrup will bubble up and triple in size.
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When all the cream and butter mixture has been added, stop whisking
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Return the pan to medium to medium-high heat. Let the mixture come to a boil without stirring. It will start as a soft buttery yellow ans then darken to a reddish-brown caramel. Remove from heat when it reaches 245 to 250 degrees F.
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Quickly whisk in the vanilla
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Pour caramel into the prepared pan, but do not scrape the bottom of the pan because there could be little burnt bits
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Set the pan somewhere for at least 2 hours or overnight in order for the caramel to set
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When set, turn caramel out onto a cutting board and cut with a sharp sturdy knife to desired shapes
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Wrap with candy wrappers or pieces of parchment paper
Adapted from The Kitchn
NOTES:
- Do not use a pot that isn’t sturdy or big enough or the bottom could scorch and it will overflow when it bubbles up while adding the cream
- I used my own home brewed Christmas ale that has cinnamon, nutmeg, and vanilla, so I recommend using something similar or at least a beer that’s very vanilla forward
- If your a fan of salted caramels, you can always sprinkle a bit over the top right after you transfer it to the pan. You’ll want to do this before it sets or it won’t stick.
- I cut mine into pieces about 1 inch long and 1/2 inch thick. I just cut it into strips then cut each strip into 4 pieces. I think I ended up with about 60 pieces, but can’t be sure because we ate some of them before I remembered to count them.
I need to venture into the candy making space soon. These are so creative with the ale 🙂
Oh this is such a fun treat, Rachelle! I am very scared of a candy thermometer, but I think I would try to get over my fear just for these cuties. Love the flavor of these caramels!
One of my favorite candies of all time Rachelle! These sound delicious with the ale addition!
First of all…your own Christmas ale? Girl, where is mine ;)?? I definitely do have a fear of candy thermometers, but I may just have to get over that cause these sound delicious! I did get over a fear of the pressure cooker, so this shouldn’t be all that bad 🙂 Pinned! Have a lovely weekend!
Rachelle! Santa will be trhilled to get these beautiful caramels!! so lucky to be near by your kitchen! this time of year!! I can’t get passed the Christmas ale homemade brew!! Sounds amazing!
I like the way you roll, Rachelle! Home brewed Christmas ale in caramels? Yes, please!
I’ve always wanted to make caramels. I’ve played with a candy thermometer before, and I was surprised didn’t burn the house down. All that changes this year, I usually make spicy toffee, I think I’m changing that too spicy salted caramels instead. Thanks for the inspirations.
Rest assured, I do not fear the candy thermometer! I’d be fearful to make candy without the dang thermometer though.. that sounds like a dangerous idea. Equally dangerous – me around these caramels! Rach, this is the best idea EVER. ALE CARAMELS?! Whaaaaaa? Hold the dayum phone, I NEEEEEED to make this immediately! Pinned! Cheers, sweets!
These look perfect Rachelle!
My favorite person this time of year is the person who walks into the room with homemade caramels. And I’m totally digging the ale! I need to take a deep breath and become friends with the candy thermometer again. ????
I love homemade caramels, but I’ve never had them made with beer! I’ve got to try these! Nicely done 🙂
I definitely fear the candy thermometer, but this recipe definitely makes me want to give homemade caramels another try because I LOVE that you used a Christmas ale in them! Brilliant!
Thanks so much for participating in this year’s Sweetest Season! I hope you had a blast and enjoyed seeing all the different recipes shared. There’s so much cookie goodness going on, and it just makes me so happy.
Oh man, I feel like a superhero when I get out that candy thermometer! Haha! Seriously, though, those things are like magic. I don’t use mine all that often, but it comes in super handy for things like caramel. Speaking of caramel, it has been forever since I’ve made candy like this. How awesome! And I love that you included some Christmas Ale in these. Santa approves. Santa also requests a cold pint of your homebrew when he stops by in a couple of weeks! 🙂
Oh wow! What a pretty and fun treat, Rachelle! I’ve never used a candy thermometer before, so I don’t know. But I would surely love to make my own caramel and try candy thermometer at least for once! 😉
I love my candy thermometer and I always feel like such a boss when that thing comes out 😉 I love the sound of these caramels – what a perfect holiday treat. They would make a fab gift, too!
Santa loves treats made with beer, I’m sure of it! Although if he doesn’t want them, please mail them to me with a big keg (yes, I’ve upgraded from a growler) of this Christmas Ale. I’ll private message you my address along with my FedEx number. Please pack it up and mail out Monday so I can have it in time for the holiday. Thanks and Merry Christmas…to me!!! lol! 😉