Combine sugar and water in a saucepan over low heat, stirring gently. Try not to splash on sides of the pan, which causes crystallization. Quit stirring once the sugar is completely dissolved.

Heat beer in microwave for one minute. Add beer and butter to syrup mixture and bring to a boil. Adjust heat so that syrup bubbles gently and steady. Remove pan from heat once the syrup reaches 250-266 degrees. Dip pan in ice water to cool quickly. Testing for hardness, take a spoon full of syrup and drop in ice water. Remove the solid syrup from the water and bend it. If it snaps easily, it’s ready to pour in the molds. Lightly oil the molds. Pour syrup in molds and allow it to cool completely. Remove from molds and enjoy.

Submitted by: Harris Graves