Eggnog Caramels

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.

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Course: Dessert

Cuisine: American

Keyword: Candies, Eggnog, Eggnog Caramels, Homemade Caramels, Soft Caramels

Prep Time: 1

Cook Time: 30

Cooling Time: 2

Total Time: 3 30

Servings:

Calories: 61kcal

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

US Customary - Metric

Instructions

Line a 8x8 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 salt
2 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.

Nutrition