I’m willing to bet that if you sliced open my body right this instant, caramel would flow out like the water of Niagara Falls. In fact, I’m almost certain my body is comprised of 70% caramel and not water like they say.
We had eggnog leftover from Thanksgiving that had to be used up. I enjoyed it as a coffee creamer, but I only used about 1-2 T at a time–not enough. I noticed that eggnog was somewhat like heavy cream just with eggs, milk and some nutmeg added in. Thus, I set out to make caramel with it.
Eggnog caramels to be exact.
They make fabulous holiday gifts, if you don’t eat them all up before giving away.
I know these things.
I adapted a recipe I found by adding cinnamon, molasses and honey instead of light corn syrup.
A dash of nutmeg and cinnamon bring out the eggnog flavor.
First you bring all the ingredients to a boil over high heat.
Lower to medium heat and stir continuously until your candy thermometer (or meat thermometer from your Foodbuzz Swag Bag that was BRAND NEW—never touched meat!!) reads 245* F.
The steam gets extremely hot so make sure you have a glove, oven mitt, or sweatshirt sleeve to protect your hands.
Or you know, get an actual candy thermometer that clips onto your pot.
When it finally reaches 245* F (it takes about 10-15 minutes), pour the mixture into a greased + foiled pan.
1 batch=8×8 pan. 1/2 batch=9×5 loaf pan.
I know these things. My newly caramelized body knows these things too.
Allow them to cool in the fridge for a few hours and then cut into squares.
Note, if you boil the mixture a little longer, your caramel will turn out harder. Like toffee.
My body, specifically my teeth and newfound cavities know these things.
You could also wrap them individually in wax paper….or plastic wrap.
Alternatively, you can dunk them in melted chocolate chips to make chocolate covered eggnog caramels.
You can even wrap the caramel over a toasted pecan and then dunk them into chocolate to make chocolate covered pecan eggnog caramels.
My body knows ALL of these things…very very very well.
Adapted from this recipe
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1/2 cup butter (1 stick)
- 2 cups eggnog
- 1/2 cup honey
- 1/4 cup blackstrap molasses
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
Line an 8×8 pan with buttered or sprayed aluminum foil. In a pot, combine all ingredients and bring to a boil over high heat. Turn down heat to medium and insert candy thermometer. Continue to stir mixture until it reaches 245* F. Then remove from heat and pour into prepared pan. Allow the mixture to cool completely for a few hours in the refrigerator. Remove mixture from the pan using the foil. Cut into 1″ squares. Store caramels in an airtight container.
The eggnog gives the caramels a subtle oomph of holiday flavor. The molasses, nutmeg, and cinnamon help too. Yep, “holiday” is a flavor.
I know these things.