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I have made these little treats for years, on different occasions...holidays, card games, get togethers of all kinds. They are always a hit and I've been asked for the recipe several times.

It's also one of those "I don't have an exact recipe" items. So, I'll do the best I can giving a general idea on the amounts of the ingredients. Play around with it and taste test while cooking to get it as sweet or less sweet as you like. This IS a sweet snack, so don't let those hot dogs fool you! Hence the "Candied" in the name. :-)

Let them cook untill slightly plumped, but not overdone. They will be cooking more, and if you let them cook too much they can get tough.

Let it cook until the liquid is reduced by at least half, then start watching it closely. It usually takes a good 20 minutes for it to start to reduce enough to keep an eye on it.

You want the sauce/glaze to coat the back of a spoon or spatula. Thick enough to cover and stay on the "dogs". When it coats the spoon or spatula without looking watery, turn off the heat. The glaze will thicken more as it cools. You can cook longer and get a thicker glaze, or cook less. Whatever your preference. I like it just enough to look like thick maple syrup.

Serve immediately or keep warm in a crock pot to snack on.

In the interest of full disclosure...these are sticky and very rich. LOL

Pour the beer onto the cut hot dogs in a medium sized pan and turn the heat to medium high. You want to heat it to a rolling boil.

Meet the Candy Beer Dogs Team

3 or 4 packages hot dogs cut into 1 inch pieces (I've used 3 packages of 8 dogs)

1 Can of Beer (whatever you like. I've always wanted to try a dark beer in this)

1 tsp dry mustard or prepared mustard

3/4 C. tomatoe ketchup

1/4 C. honey

3/4 C. brown sugar (more if you like, less if you like)

2 Tbs. worcestershire

I think the honey helps it to adhere to the dogs when it has reduced, and helps to cut down the sugar. I used to use all brown sugar, I prefer it with the honey added now.