Eggnog caramels came to be after a last minute trip to the grocery store. I saw a carton of eggnog and thought "I wonder how that would do as a base for caramel." Turns out it's amazing. Eggnog caramels are like the perfect butterscotch of your dreams. Golden, sweet, heavenly caramel that melts in your mouth.
The eggnog caramel recipe was built by using my small batch caramels as a base. If you are looking for another caramel recipe that doesn't use eggnog, check it out!
Ingredients
A very short ingredient list to make these eggnog caramels:
- store bought eggnog
- white sugar
- corn syrup
- butter
- salt
See recipe card for quantities.
Instructions and video instructions for eggnog caramels
Line a 8" x 6" baking tray with parchment paper. In a heavy duty pot, combine all of your ingredients. Cook over medium (NOT MEDIUM HIGH - you will burn the eggnog) until temperature reaches 245F. When the mixture stops releasing steam, you've got about 8 minutes to go. Pour into your prepared pan and let it cool for 12 hours. Cut, wrap, and enjoy!
Equipment
I used a nonstick kettle, which is my favorite way to make caramels. They are easy to control, easy to clean, and you aren't tied to your stove. Medium heat on a nonstick kettle would be around 250F.
You'll also need a candy thermometer, high heat spatula, and 8" x 6" baking tray.
I wrap my caramels in cello candy wrappers. You could also use parchment paper or wax paper.
Storage
Store wrapped caramels in an airtight container at room temperature. Do not refrigerate or freeze.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Eggnog caramels
Equipment
- 1 high heat spatula or wooden spoon
- 1 8" x 6" sheet pan
Ingredients
- 2 cups eggnog liquid measurement
- 1.5 cups white sugar
- ¾ cup corn syrup
- 1 teaspoon salt
- ½ stick butter
Instructions
- Prep your sheet pan by lining it with parchment paper.
- In your pot, combine eggnog, sugar, corn syrup, butter, and salt.
- Cook over MEDIUM heat, stirring constantly until temperature reaches 245F. Caramel will stop releasing steam 5-10 minutes before this temperature is hit.
- Pour into prepared pan. Cool completely before cutting (around 12 hours).
- Cut caramels and wrap using either cello candy wrappers, parchment paper, or wax paper. Store in an airtight container.
Debra Rivie
Caramels can out great, delicious. I did boiled the sugar, corn syrup, butter & salt till I couldn't wisk it down from boiling (kinda going by another tried & true receipe instructions). Once at the stage added the Eggnog. Kept it at a medium to slow boil till I reached "hard ball stage (look it up)." I didn't test for temperture (again kinda going by prior receipe}. Once happy with "hard ball stage" pour into 8x8 pan prep with wax paper & well oiled. Cooled overnight. Had difficulty lifiting out of pan, had to warm it a bit over stove. Wax paper struggle to peel off candy (will see if there is a better method next time). But gotta say all worth the effort...chopped up well and easy to wrap. Taste was delicious!...soft crewy caramal easy to upwrap.
Aly
So why not just follow the actual recipe as posted?