Salted Beer Caramels from Sazerac

2 cups brown sugar
2 sticks butter
1 cup corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 12 oz. bottle of your favorite beer (ESB or similar style preferred -- or experiment!) Sea salt Optional garnish: pretzels Directions Melt butter and brown sugar together in medium saucepan over medium heat.
Slowly add beer, syrup then milk while stirring constantly.
Cook caramels to 240F. Do not stop stirring once milk is added or caramels will scorch.
Once you reach 240F, take mixture off of heat and stir in vanilla extract.
Pour mixture into 9x13 pan lined with parchment paper.
Sprinkle sea salt on top of hot caramels. Let caramels set until firm enough to cut.
Optional: lay pretzels on top of warm caramels for an added salty crunch.