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Use Your Noodles - Guinness Caramels With Salted Peanuts
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GUINNESS CARAMELS WITH SALTED PEANUTS

Course Dessert
Keyword chewy caramel, soft caramel
Prep Time 5 minutes
Cook Time 55 minutes
Cooling time 1 hour
Total Time 2 hours

Ingredients

  • 2 cups / 0.44 l can Guinness
  • 80 g butter cubed
  • 80 ml whipping cream
  • 1 cup white sugar
  • 1/2 cup unrefined sugar or brown sugar
  • 1 tsp fine salt
  • 100 g roasted and salted peanuts

Instructions

  1. Butter the sides and the bottom of a 25x18 cm (10x7 inch) pan and line it with baking paper.
  2. In a saucepan (2 l or more) reduce Guinness over medium-low heat to 1/2 cup. This will take about 30 minutes.
  3. Add butter and melt completely. Add whipping cream and sugar. Stir until well combined.
  4. Place in a sugar thermometer. Don't stir from this point on.
  5. Over medium-low heat cook until the temperature reaches somewhere between 118 °C and 121 °C (245 °F - 250 °F). This will take about 25 minutes or more, but keep an eye on the caramel all the time, because at the end the temperature will rise quickly.
  6. Remove from heat immediately.
  7. Stir in salt and peanuts and pour into the baking tray.
  8. Refrigerate for an hour.
  9. With a sharp knife cut into desired size pieces.
  10. Store at room temperature.

Notes

Keep in mind that when the sugar starts heating it will expand to two or three times the volume, so adjust the saucepan size. But don't use a saucepan that's too large, as your thermometer will not be submerged and won't show accurate temperature. If you double the recipe, adjust the pan!
I cut my caramels into 3 cm squares and wrapped them into 10x12cm baking paper pieces.