Caramel Eggnog Recipes

EGGNOG CARAMELS

Eggnog Caramels image

Give caramel the eggnog treatment by spiking the chewy candies with brandy, nutmeg, allspice, and cloves.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 8h40m

Yield Makes 72

Number Of Ingredients 10

Ingredients

Vegetable-oil cooking spray
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon kosher salt
1/4 cup brandy
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves

Steps:

Lightly spray bottom and sides of a 9-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides; lightly spray parchment.
Bring cream, sugar, butter, and corn syrup to a boil in a medium saucepan over high, stirring until sugar has dissolved. Reduce heat to medium-high and cook, stirring occasionally, until mixture reads 248 degrees on a candy thermometer, about 13 minutes.
Remove from heat; stir in salt, brandy, and spices (it may splatter). Return to medium-high heat and cook until mixture reads 248 degrees on candy thermometer. Pour caramel into prepared baking sheet (do not scrape any browned bits off bottom of pan) and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Using parchment overhang, transfer caramel to a large cutting board. Trim edges, then cut into 1/2-by-2-inch pieces; wrap each piece in waxed paper or foil candy wrappers. Caramels can be stored at room temperature up to 1 month.

CARAMEL EGGNOG

Caramel Eggnog image

Make and share this Caramel Eggnog recipe from Food.com.

Provided by Chef mariajane

Categories Beverages

Time P20DT10m

Yield 14 serving(s)

Number Of Ingredients 12

Ingredients

1 cup sugar
6 tablespoons water, divided
1/2 teaspoon lemon juice
6 eggs
4 cups 1% low-fat milk
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup 35% cream (whipping)
2 tablespoons hazelnut-flavored liqueur (optional) or 2 tablespoons almond liqueur (optional)
1 tablespoon icing sugar
grated nutmeg

Steps:

In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
Sprinkle nutmeg on top if desired.
TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
Whisk eggnog before serving.

Nutrition Facts : Calories 160.7, Fat 6.8, SaturatedFat 3.6, Cholesterol 108.3, Sodium 86, Carbohydrate 20.1, Sugar 19.8, Protein 5.3

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