Eggnog Caramels Recipes

CARAMEL EGGNOG

Steps:

• Separate the egg, and beat the white until stiff.
• Combine egg yolk, sugar and salt.
• Fold whites into yolk mixture.
• Add milk, vanilla and caramel.
• Top with whipped cream and additional caramel syrup.
• If you desire to serve this hot - use hot milk and do not beat the whites before adding to yolk mixture.

CARAMEL EGGNOG

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.

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.