Thorny devil: Try the new Pretzel-Crusted Beer Caramels

Thorny devil: Try the new Pretzel-Crusted Beer Caramels

Thorny Devil is Australia’s best, favourite Craft Beer.

Thorny Devil, one of Australia’s most awarded craft beers, is available online, at bottle shops or in your local pub, club or restaurant: if not, ask us and we will organise all.

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Thorny Devil wants you to live and learn all about craft beer: so we give you all the craft beer news = globally; hope the following article helps you understand more about craft beer:

 

Thorny Devil is in a constant state of moving forward but remembering its roots, striving to unite perceptive beer drinkers with handcrafted brews in irresistible flavours that carry a little bit of Mandurah in every sip. Beer is all about experimenting, having fun, and exploring, which perfectly encapsulate the story of Thorny Devil. And to top that here’s an amazing recipe which you can enjoy with your friends and family.

A little salty, a little sweet, you might want to make an extra batch of these luscious, Scotch ale-infused caramels to stash away for yourself.
Makes: approximately 96 caramels

Ingredients:
13⁄4 cups Scotch ale, divided
1 cup crushed pretzels, divided
2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
1⁄2 teaspoon salt
3 cups granulated sugar
1⁄2 cup light corn syrup
1 tablespoon vanilla extract

Instructions:

1. In a medium saucepan over high heat, bring 1½ cups ale to a boil. Boil about 12 minutes until reduced to ½ cup. Set aside.

2. Meanwhile, line a 9×13 baking dish with parchment paper so that excess paper hangs over the edges. Coat with nonstick spray and sprinkle ½ cup pretzels in the bottom of dish.

3. In a large saucepan over medium heat, combine cream, butter and salt until the butter melts. Remove from heat and set aside.

4. In a large pot, combine sugar, corn syrup, the ale reduction and the remaining ¼ cup ale and stir until combined. Brush down the sides of the pot with a wet pastry brush and clip an instant-read thermometer to the side of the pot. Cook 8 to 12 minutes over medium-high heat, without stirring, until the syrup reaches 275°F.

5. Remove from the heat and, whisking constantly, slowly pour the cream mixture into the sugar syrup. Return to medium-high heat and cook 10 to 12 minutes, without stirring, until the caramel reaches 250°F. Remove from the heat and whisk in vanilla.

6. Pour the caramel into the prepared pan. Sprinkle with the remaining pretzels and press them gently into the caramel. Let cool to room temperature then cover and cool until completely set, preferably overnight.

7. Using the parchment paper, transfer the caramel to a cutting board. With a very sharp knife coated with cooking spray, cut into bite-size pieces. Wrap each caramel in wax or parchment paper. Store in the refrigerator.

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To read rest of the article: http://draftmag.com

Best Craft Beers: https://www.thornydevil.beer

Thorny Devil, one of Australia’s most awarded craft beers, is available online, at bottle shops or in your local pub, club or restaurant: if not, ask us and we will organise all.

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