Milk Stout & Sea-Salt Caramels

These beer-infused Milk Stout & Sea Salt Caramels are the right sweet for all your holiday gatherings. Each individually wrapped candy is made with Left Hand Milk Stout.

sea salt caramels

To speak the obvious, the holidays are upon us! We’ve got Thanksgiving and the start of Hannakuh this week. And Christmas is exactly a month from today. Are you ready? Yeah, me neither. So even though I have not got around to getting gifts and roasting a giant tofurkey, at least I won’t come empty handed because I’ve got these caramels!

sea salt caramels

These little candies are the perfect accompaniment for all your holiday gatherings. Going to a Thanksgiving where the host has already agreed to make EVERYTHING? Bring these instead of (or along with) that bottle of wine – it’ll be more personal and they are so perfectly petite that you don’t have to feel guilty about munching a few down before the big feast.

Or these would be wonderful to have on the table during a winter gift wrapping party (am I the only one who has those? It’s really the best excuse to make mulled wine and listen to Christmas records with friends). Or to bring to that ugly sweater party. Or really just to have out on the table all December long while you prep for the holidays.

sea salt caramels

I used Left Hand Brewing Company’s Milk Stout in this recipe to give these little candies a creamy stout punch. However, feel free to use whatever beer or alcohol you prefer. Maybe some brandy or rum (probably not gin or vodka? That just sounds unappetizing – but that’s just me)? Or some hard cider or non-alcoholic apple cider? The options are seriously endless so feel free to get creative with this! I think that, in the end, there is enough delicious sugar and butter in these that you can’t go wrong with the alcohol of your choice.

Milk Stout & Sea Salt Caramels recipe below:

sea salt caramels

 

Milk Stout & Sea-Salt Caramels
 
These beer-infused Milk Stout & Sea Salt Caramels are the right sweet for all your holiday gatherings. Each individually wrapped candy is made with Left Hand Milk Stout.
Author:
Recipe type: Dessert
Cuisine: Vegetarian
Ingredients
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14 ounce can sweetened condensed milk
  • ½ cup unsalted butter, cut into small chunks
  • 2 Tablespoons milk stout beer
  • ½ teaspoon kosher salt
  • Thick sea salt for topping
  • Candy thermometer
  • Wax Paper
Instructions
  1. Line an 8x8 inch pan with parchment paper (make the sheet slightly larger than the pan so the paper lines the sides as well) and grease the paper with oil or butter.
  2. Bring sugar, corn syrup, and ¼ cup water to a boil in a saucepan over medium-high heat. Stir often and let cook for 8-10 minutes or until golden amber. Remove from heat and whisk in the condensed milk and butter (the mixture will bubble and that is a-okay).
  3. Fit your candy thermometer on the saucepan and place pan back on the burner. Turn burner to medium low heat, whisk constantly, and slowly cook until the thermostat reaches 240 degrees. Once at 240, immediately remove from heat and stir in the ½ teaspoon salt and beer. Pour into prepared baking sheet and let cool.

 

sea salt caramels

Once cool (this could take several hours or I let mine sit overnight), sprinkle with thick sea salt and cut into 1 inch pieces. Cut 4 inch pieces of wax paper and wrap the candies in the wax paper (I rolled mine in the center and then twisted the two ends in opposite directions). Repeat with the rest of the candies.

Enjoy! They will keep up to 2 weeks in an airtight container.

 

sea salt caramels

 

 

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

RELATED POSTS

34 Comments

  1. Reply

    Harriet

    November 25, 2013

    A gift wrapping party sounds like the best idea I’ve heard in a long time! Any excuse for another get together in the festive season! And these caramels looks perfect!

  2. Reply

    becca

    November 26, 2013

    BRILLIANT!

    also, is this a new kind of left hand milk stout? I love it but the packaging looks extra pretty in your photos and I’m slightly confused.

    doesn’t take much :)

  3. Reply

    becca

    November 26, 2013

    also, you could do outfit posts secretly in the food posts and I wouldn’t mind at all! two best things.

    • Reply

      Shellywest

      November 27, 2013

      Haha – aww that would be amazing! I always try to have my boyfriend take some ‘action shots’ of me while baking but he is, sadly, the worst photographer I know. He always takes like 10 and they are blurry and tilted weird. Haha – ah well…

  4. Reply

    Ash-foodfashionparty

    November 26, 2013

    Awesome, love the idea of the party.
    Love these caramels, what a lovely treat.

  5. Reply

    rikki

    November 27, 2013

    love this! what a great addition.

  6. Reply

    Gintare @Gourmantine

    November 27, 2013

    I’ve just stumbled on your beautiful blog and already loving it.

    These would make such great favors for dinner parties among other uses, though I’ve never ever hear of milk stout before (and I’m from a beer loving country), very curious about the taste.

  7. Reply

    Maria | pink patisserie

    December 1, 2013

    What gorgeous caramels! I would love to give these a go. And your right these would make an amazing gift.

  8. Reply

    Shikha @ Shikha la mode

    December 3, 2013

    LOVE THESE. I’ve been weirdly obsessed with bourbon lately so I feel like I might try it with that! How long did it take to make all these?

  9. Reply

    Amanda

    December 13, 2013

    I just made these and they are DIVINE! I wasn’t sure how many this recipe would make and I needed a bunch so I doubled the recipe. I ended up with 250! Way more than I needed but they’re super tasty and it is the season for giving…

    Thanks for sharing!

    • Reply

      Shellywest

      December 15, 2013

      Oh no! I should have warned you how many this recipes makes – my batch made around 100. Did you end up wrapping all 250?! I wrapped my 100 while embarking on a mega long Sunday afternoon Seinfeld marathon.

  10. Reply

    Tee

    December 17, 2013

    I made some this weekend, but didn’t have a candy thermometer, so I used an infrared one. Not sure if that was the cause, but they never hardened up :( I let it sit overnight, and when I took it out of the pan, it was really gooey and soft still. Was it like that for you too? Maybe mine was undercooked? I ended up throwing it away–since I couldnt really cut through it. Will try again w/ candy thermometer this weekend.

    • Reply

      Shellywest

      December 18, 2013

      Hmm – I guess it depends on HOW soft they ended up being. These caramels aren’t hard candy (you’d need to let the temperature rise to 250 if you wanted to make hard candy) and should be a little soft. However, they should be able to hold their shape somewhat when cut and hold together enough to roll in wrappers. I tried to make candy without a candy thermometer once awhile back and it was a HUGE failure since only a few temperatures off could make or break the texture of your candy. Hopefully trying with a candy thermometer this weekend helps! Let me know how they come out and hope my comments helped!

  11. Reply

    Jordan

    February 5, 2014

    Beautiful website and photos– this recipe sounds wonderful. I have been looking for an out-of-the-box caramels recipe and this sounds perfect! :)

  12. Reply

    Sara @ Cake Over Steak

    November 11, 2014

    These sound sooo amazing!!! How can you go wrong with beer + caramel + sea salt? Love it.

  13. Reply

    Sue

    November 16, 2014

    I hate using corn syrup, any substitution suggestions? Honey?

    • Reply

      Shellywest

      November 16, 2014

      I totally hear ya Sue and often times feel myself going back and forth on the matter of corn syrup. Unfortunately, (and I had this same problem with caramel corn) there isn’t a substitute that I know of because of the way that the corn syrup hardens when brought to a certain temperature (giving these that chewy texture) that I don’t think can be achieved with honey or agave or maple syrup. I can tell ya that I use karo corn syrup because it doesn’t contain high-fructose corn syrup (if that is at all reassuring): http://www.thekitchn.com/corn-syrup-vs-highfructose-corn-syrup-there-is-a-difference-196819

      I know that wasn’t the answering you were looking for but hope that helped out a little! Thanks for reading. xoxo

  14. Reply

    Sue

    November 18, 2014

    Thank you. I do have a recipe for caramels that uses honey, but I am planning to try yours as well.

    • Reply

      Shellywest

      November 18, 2014

      Great! Please let me know if the honey recipe turns out – I’d love to try it myself!!

      • Reply

        Sue

        November 23, 2014

        Flavor with the stout is decent, but the caramels are nowhere near firm enough. I think 240 isn’t a high enough temp, wasn’t sure because I don’t usually use the sweetened milk. I’m going to dip into tempered chocolate and see if that helps them hold their shape.

  15. Reply

    Erin S.

    February 15, 2015

    I made this recipe tonight and it is wonderful!

  16. Reply

    Natalie

    November 25, 2015

    So with the beer, would this be considered a treat for adults only? I just don’t want to give them as family gifts and have a bunch of drunk kids in the neighborhood. Also, how do you think Rumchata would work in place of the beer?

    • Reply

      Shellywest

      November 28, 2015

      Hey Natalie! Although the beer isn’t necessarily cooked off in the recipe, there is only about .03 Tablespoon of beer per a piece so even if they ate all 64 candy pieces, they’d only be consuming two tablespoons of beer. Hope that helps!

Thoughts?!