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.
- 1 cup sugar
- 1 cup packed brown sugar
- 1⁄2 cup butter flavor shortening
- 3⁄4 cup light corn syrup
- 2 cups eggnog
- 1 dash ground nutmeg
Directions See How It's Made
- Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
- Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
- 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.
- Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
- Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
- 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.