Guinness Caramels –
1 1/2 cups heavy cream
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup packed dark brown sugar
1 bottle (12 ounces) of flat Guinness stout*
6 tablespoons unsalted butter (3/4 stick), cut into pieces and at room temperature, plus more for coating the pan
1/2 t. kosher salt
Line an 8×8 pan with lightly buttered parchment paper. Place the cream in a medium-large saucepan and bring to a simmer. Add sugars, stout, and corn syrup and return to a low boil, stirring constantly, until the sugar is dissolved. Cook over medium heat until the mixture reaches 255 F. Remove the pan from the heat and stir in the butter and salt. Let the caramels sit overnight, or until firm. Cut the caramels into 1″ pieces and wrap them in squares of waxed paper. They will keep at room temperature or in the fridge for at least a week, but they’re best fresh.
*Note: to flatten the beer, either pour it into a bowl and let it sit for at least an hour, or whisk it quickly until it stops fizzing to speed up the process.