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