If you love eggnog, or even if you don’t, these Eggnog Caramels are for you! They combine chewy caramels, with the spiced flavors of eggnog, into your new favorite caramel recipe.
I made these Eggnog Caramels to add to my dessert trays for our neighbors this year, along with these darling Christmas Tree Meringue Cookies, Ginger Molasses Cookies, and Hershey Kisses Peanut Butter Blossoms. They’re a perfect addition for the holidays, and perfect for sharing, but I won’t blame you if you don’t share!
Why make this Recipe
- Perfect for Gifting: Wrap them up in wax paper, or clear candy wrappers and add them to your holiday treat boxes, or share them at a Christmas party!
- Festive Flavor: All your favorite holiday flavors wrapped into one chewy homemade candy! The eggnog flavor isn’t too heavy, but is perfectly balanced with the sweet caramel flavor.
- Great to Make Ahead: Caramels stay good when wrapped and stored at room temperature for up to 1 month. This means, they are perfect for making ahead, and helping you space out all your holiday candy making and baking!
Ingredients Needed
his is a quick overview of the ingredients you’ll need for this Eggnog Caramel Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Granulated Sugar – This cooks up and adds
- Light Corn Syrup – This keeps your caramels smooth, and prevents them from crystalizing.
- Unsalted Butter – or salted butter, and skip adding the salt.
- Salt – Just a little to help balance the flavors.
- Eggnog – we use this instead of Evaporated Milk, to give our caramels the subtle flavor of eggnog.
- Vanilla Extract – Gives the caramels a little flavor
- Ground Nutmeg and Cinnamon – Adds a little extra of the eggnog flavor
How to make Eggnog Caramels
Step 1: Cook the sugar, corn syrup, and butter. Add the sugar, corn syrup, butter, and salt to a large, heavy pot. Stir occasionally as the mixture comes to a boil. Once boiling, very slowly add the eggnog a little bit at a time, so you don’t lower the temperature too much, stirring constantly.
Step 2: Cook to Firm Ball Stage. Add in a candy thermometer, and continue cooking the caramel, stirring constantly, until the caramel reaches about 245 to 250 F. Once the temperature is reached stir in the vanilla extract, Nutmeg, and Cinnamon. Pour the mixture into a lined 8x8in pan. Let the caramels set for a few hours until completely cooled.
Step 3: Cut and Wrap the Caramels. Using a sharp knife (you can run it under hot water then dry, or spray with nonstick spray occasionally to prevent it from sticking) cut the caramels into small pieces. Roll them up in cello wrap, or wax paper and store in an airtight container or enjoy.
Tips and Tricks:
- Pour very Slowly – Very slowly add the eggnog, it will take about 12-15 minutes for each can. The easiest way for me is I add about 1 TBS every 30 seconds or so.
- Use a Candy Thermometer – This is a recipe that needs a candy thermometer! You need to ensure your caramel reaches the right temperature for the perfect texture!
- Firm Ball Stage – You want to cook your caramels to be soft and chewy, but firm enough to hold their shape so you can dip them in chocolate. This is referred to as the soft ball stage in candy making. I like to range around the upper end of this stage for a chewier candy when dipping in melted chocolate.
- Add Rum Extract – For a little flavor, try adding 1 teaspoon of Rum Extract to the caramels at the end of cooking, when adding the Vanilla.
- Cutting Caramels – Use a sharp knife, or a stainless steel scraper to cut the caramels into straight lines, then wrap individually.
Storage Instructions
Store the wrapped caramels in an airtight container at room temperature for 3 to 4 weeks. You can also freeze the caramels for up to 3 months. Let them thaw at room temperature for a few hours before enjoying.
Eggnog Caramels are going to be your new favorite treat during the holidays. They’re the perfect way to spread holiday cheer, and satisfy some sweet tooths. They are rich, buttery, and full of flavor.
More Homemade Candies
- Chocolate Covered Caramels
- Graham Cracker Peppermint Bark
- Homemade Caramel Creams
- Christmas Tree Meringue Cookies
- Pecan Pie Balls
- Candy Cane Hearts
If you try these Eggnog Caramels, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Eggnog Caramels
Ingredients
- 2 cups granulated sugar
- 1 cups light corn syrup
- 1/2 cup unsalted butter (1 sticks)
- 1/2 teaspoon salt
- 12 oz Eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Instructions
- Line a 8×8 pan with parchment paper, with two edges hanging over the sides, and light grease. Set it aside.
- Add the sugar, corn syrup, butter, and salt to a large, heavy bottomed pot and heat it over medium on the stove top. Stir occasionally as the mixture comes to a boil. 2 cups granulated sugar, 1 cups light corn syrup, 1/2 cup unsalted butter, 1/2 teaspoon salt2 cups granulated sugar, 1 cups light corn syrup, 1/2 cup unsalted butter, 1/2 teaspoon salt
- Once boiling, very slowly add the eggnog a little at a time, about 1 TBS every 30 seconds, stirring constantly. It will take between 10 and 15 minutes to add each can, and you need to stir the whole time so the milk doesn't lower the temperature of the mixture. 12 oz Eggnog
- Once all the eggnog has been added, add in a candy thermometer and continue cooking, stirring constantly until the mixture comes between 245 to 250 Fahrenheit.
- Once the temperature is reached remove from the heat and stir in the vanilla extract, nutmeg, and cinnamon. 1 tsp vanilla extract, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon
- Pour the mixture into the prepared pan, and spread out the top as needed.
- Let the caramels cool until totally set, you can freeze for about 30 minutes, or refrigerate it for a couple hours to speed it up. (They may get too hard in the fridge if left too long, remove from the fridge and let it sit at room temperature for a couple hours to soften a bit) Cut and serve.
- Wrap individual caramels in waxed paper, or cello wraps squares by rolling up, then twisting each of the ends to close. Caramels will stay good at room temperature for a few weeks.
Notes
- Pour very Slowly – Very slowly add the eggnog, it will take about 12-15 minutes for each can. The easiest way for me is I add about 1 TBS every 30 seconds or so.
- Use a Candy Thermometer – This is a recipe that needs a candy thermometer! You need to ensure your caramel reaches the right temperature for the perfect texture!
- Firm Ball Stage – You want to cook your caramels to be soft and chewy, but firm enough to hold their shape so you can dip them in chocolate. This is referred to as the soft ball stage in candy making. I like to range around the upper end of this stage for a chewier candy when dipping in melted chocolate.
- Add Rum Extract – For a little flavor, try adding 1 teaspoon of Rum Extract to the caramels at the end of cooking, when adding the Vanilla.
- Cutting Caramels – Use a sharp knife, or a stainless steel scraper to cut the caramels into straight lines, then wrap individually.
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