KNOXVILLE, Tenn. — Mike and Hannah McConnell share their salted caramel recipe using beer from Hexagon Brewing Co. in Knoxville.

Hexagon ESB Salted Caramels

Ingredients:

2 cups brown sugar
2 sticks butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla extract
Sea Salt
12 oz of Brooklyn's Hex ESB (available to go only at Hexagon)


Directions:

Melt butter and brown sugar together in saucepan

Add beer, syrup, and milk while stirring

Cook caramels to 240 F while continuing to stir

At 240 F, tap mixture off heat and stir in vanilla extract

Pour into 9x13 pan lined with parchment paper

Sprinkle sea salt on top of hot caramels and let set until cool