Ingredients for Eggnog Caramels
- Sugar
- Brown Sugar
- Butter Flavor Shortening
- Light Corn Syrup
- Eggnog
- Ground Nutmeg
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How to Make Eggnog Caramels
- Line an 8x8-inch baking pan with a double thickness of foil, leaving an overhang on the sides for easy removal. Spray the foil generously with cooking spray.
- In a heavy-bottomed saucepan, combine butter, sugar, corn syrup, eggnog, nutmeg, and salt.
- Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and continue cooking, stirring constantly, until the mixture reaches 245°F (118°C) on a candy thermometer. This will take about 15-20 minutes. Watch carefully to prevent burning.
- Remove from heat and carefully whisk in the heavy cream and vanilla extract. Be cautious as the mixture will be hot!
- Immediately pour the caramel mixture into the prepared pan and spread evenly.
- Let cool completely at room temperature for at least 2 hours, or until firm. Refrigerating for 3-4 hours will speed up the process.
- Once firm, lift the caramel slab from the pan using the foil overhang. Peel back the foil from the sides.
- Using a sharp knife, trim the edges of the caramel slab. Cut the block into 8 rows, then cut each row into 8 squares (64 caramels total).
- Wrap individual caramels in parchment paper or cellophane for gifting (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
3g
Carbs
3g
