Eggnog Caramels

READY IN: 3hrs 40mins
Recipe by Annacia

Eggnog and nutmeg gives these caramels a unique flavor. Great for holiday gift-giving. Cook time includes time for it to set.

Top Review by Yello Kim

First it took about an hour for the caramel to reach 245 degrees. Second I don't recomend using tin foil, use wax paper instead, I had the worst time ever taking it out of the foil. Finally after I finaly had it cooked and out of the foil it tasted nothing like eggnog. It tasted like caramel and it was soft but I was realy dissapointed that the eggnog flavor was not there.

Ingredients Nutrition

Directions

  1. Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
  2. Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
  3. Bring mixture to a boil over high heat, stirring constantly. Lower heat to medium and continue cooking, stirring constantly, until mixture reaches 245 degrees F.
  4. Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
  5. Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
  6. Using a long knife, trim the edges off the caramel slab (these are ideal for nibbling!), and then cut the block of caramel into 8 rows. Cut each row into 8 squares.

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