Eggnog and Caramel, two holiday flavors that are meant to be together. Eggnog, sugar and vanilla boiled until they reach candy perfection. Wrap each divine piece in wax paper and place into a cute container for a thoughtful and delicious holiday treat.
Easy Caramel Recipe
I have been making Insane amounts of caramel lately as I try to perfect a different recipe. This eggnog caramel was a completely spontaneous kitchen experiment. Instead of cream I decided to use eggnog, and sure enough the end result was Amazing Eggnog Caramels.
Making caramels doesn’t require a ton of ingredients or steps. But, cooking the mixture to the perfect temperature can be tricky. Most recipes advise to boil until the liquid reaches 245 degrees F. However, after many failed attempts resulting in scorched unusable caramel, I began removing my caramel at 235-237 degrees F. My method results in a soft and chewy caramel that needs to be stored in the refrigerator. If you over cook caramel it scorches and cannot be salvaged. So, I’m cautious with my caramel and worst case scenario I remove from the heat too soon and have a delicious caramel sauce.
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Eggnog Caramels
Eggnog and Caramel, two holiday flavors that are meant to be together. Eggnog, sugar and vanilla boiled until they reach candy perfection. Wrap each divine piece in wax paper and place into a cute container for a thoughtful and delicious holiday treat.
Ingredients
- 1 & 1/2 cups Eggnog
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tsp Vanilla
Instructions
- In saucepan over medium heat: mix eggnog and sugars.
- Stir continuously until liquid begins to boil.
- Once boiling, stop stirring and attach your candy thermometer.
- While the caramel is cooking, line an 8×8 pan with foil and butter the foil (don’t skimp on the butter).
- Dip a heat resistant brush into water and wipe down the sides of the pan to remove any sugar crystals.
- Once the caramel reaches 245 degrees F, remove from heat and stir in the vanilla. (I heat my caramels to 235-237 degrees for a soft, chewy consistency)***
- Pour into the buttered pan and let cool in the fridge for 5-6 hours or overnight.
Notes
***There are many variables that affect the caramels consistency. I use my thermometer as a guideline. Watch carefully, the caramel is ready to be removed from heat once it begins to reduce and the color reaches a medium brown . Pay attention to the scent as well. If you smell even a hint of burning, remove caramel immediately.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 71Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 6mgSodium 8mgCarbohydrates 17gFiber 0gSugar 17gProtein 0g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
To cut, remove the entire caramel block using the foil. Flip upside down on a flat cutting board and peel off the foil. Cut caramels into desired shape and size using a very sharp, buttered knife. Wrap your candies with wax paper and store in the refrigerator. Eat within a week or so, not that they last even that long around my house.
I hope you decide to make a batch of Ooey-Gooey Chewy Eggnog Caramels for yourself or a loved one this holiday season. Enjoy & Happy Holidays!
Feel free to leave a question/comment or email me directly at [email protected]
1
About how many caramels can you expect this recipe to yield? Thanks.
Hi Rachel! I used an 8×8 pan, and if I remember correctly, I cut my caramels into about 1 inch by 2 inch pieces. That should yield about 32 pieces. Or you can cut them into 1 inch squares for about 64 pieces. Have a great weekend!
The pictures of your eggnog caramels are making me drool! I have pinned the recipe and will definitely be making for holiday treats! Thank you sooooo much, Nicole!