Line an 8 x 8 baking dish with parchment paper leaving excess paper hanging over the side

Coat parchment with butter

Heat butter, cream, and salt in a saucepan on medium heat until butter is melted, remove from heat and set aside

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.

Wipe down sides of pan with a wet pastry brush to remove sugar crystals above the surface of the sugar mixture

Attach a candy thermometer to the side of pan according to product instructions

Do not stir the sugar after this point

Put the pot with sugar mixture over medium to medium high heat. Let the syrup come to a boil without stirring.

When the syrup reaches 250 degrees F, but before it reaches 325 degrees F turn off the heat.

Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently

The sugar syrup will bubble up and triple in size.

When all the cream and butter mixture has been added, stop whisking

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.

Quickly whisk in the vanilla

Pour caramel into the prepared pan, but do not scrape the bottom of the pan because there could be little burnt bits

Set the pan somewhere for at least 2 hours or overnight in order for the caramel to set

When set, turn caramel out onto a cutting board and cut with a sharp sturdy knife to desired shapes

Wrap with candy wrappers or pieces of parchment paper