Serves 40 large caramels
12 oz (355 ml) IPA beer, divided
2 cups (500 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
1 cup (250 ml) unsalted butter
1 cup (250 ml) whipping cream
1 cup (250 ml) clear corn syrup
½ tsp (2 ml) cinnamon
⅓ cup (75 ml) broken pretzel sticks or about
40 mini pretzels


  1. In a small saucepan, bring 1 cup (250 ml) IPA beer to a simmer over medium heat. Cook until beer has been reduced to 1 tsp (5 ml), about 20 minutes. Remove from heat and set aside.
  2. Grease a 13 x 9-in (33 cm x 23 cm) baking pan with butter and line with two sheets of crisscrossed parchment paper. Alternatively, lightly spray two silicone moulds, each with twenty 1-in (2.5 cm) square cavities, with cooking oil.
  3. In a 4 quart (4 L) heavy-bottomed saucepan, stir together remaining beer, granulated sugar, brown sugar, butter, whipping cream and corn syrup. Place over medium heat and simmer while stirring occasionally. Increase heat to medium-high and bring to a boil. Boil, stirring frequently to prevent scorching, until mixture reaches 244 F to 246 F (118 C to 119 C) on a candy thermometer, about 30 minutes. Remove from heat and stir in beer reduction and cinnamon. Immediately pour into prepared pan or moulds and top with pretzel sticks or mini pretzels. Refrigerate until firm, about 2 hours.
  4. Remove caramel block onto a cutting board that has been lightly greased with vegetable oil and peel off parchment paper. Position pretzel side up and, using a lightly oiled knife, cut into 1-in (2.5 cm) squares. If using silicone moulds, simply pop out caramels. Wrap individual caramels in squares of parchment or wax paper. Caramels may be stored in an airtight container and refrigerated for up to 2 weeks
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