Chewy Eggnog Caramels Recipes

EGGNOG CARAMELS

Steps:

• Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
• Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
• Bring mixture to a boil over high heat, stirring constantly. Lower heat to medium and continue cooking, stirring constantly, until mixture reaches 245 degrees F.
• Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
• Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
• Using a long knife, trim the edges off the caramel slab (these are ideal for nibbling!), and then cut the block of caramel into 8 rows. Cut each row into 8 squares.

CHEWY EGGNOG CARAMELS

Steps:

• In a 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 8x8 inch pan with foil and butter the foil (don't skimp on the butter).
• Once the caramel reaches 245 degrees remove from heat and stir in vanilla.
• Pour into the buttered pan and let cool in the fridge for 5-6 hours or overnight.
• To cut, remove the entire caramel break 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.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.