Saint Patrick Guinness Caramels

Hey Yall, this is my third installment of the Holiday Recipe Club.
This is a cute little club by Erin over at Big Fat Baker.
One of this months ingredients is Beer.

What could be more fitting than Guinness beer.
It is a no brainer for Saint Patrick’s day.
I know you guys are probably scratching your heads at this one.
It really is good I promise.

Guinness Caramels

2 cups brown sugar
1 cup corn syrup
1 stick salted butter
1 can sweetened condensed milk
1 tsp Guinness beer
(drink the rest)
Parchment paper for wrapping
Line a  9×12 inch baking dish with parchment paper or foil. Make sure you bring it over the sides to use as a handle later. DO NOT USE WAX PAPER. THE WAX WILL MELT AND RUIN YOUR CARAMELS. Set aside
Combine sugar syrup and butter in a large saucepan. Stir to combine. When butter is melted, add in the condensed milk. Attach the candy thermometer and bring to a full boil. Mix constantly until it reaches 250. When the caramel is at the right temperature, remove the pan from the heat and add the beer.
Pour into the prepared baking dish and sprinkle with sea salt. Allow caramel to cool in the refrigerator for a couple of hours or overnight. When caramel is set, use a spatula to wedge the whole piece of caramel out of the pan. If you used foil or parchment paper remove it with the handles and peel it away from the caramels. Once cool, cut into strips and then into small pieces. Wrap the caramels in parchment paper and enjoy.Peace be with you,