Eggnog Caramels Recipes

EGGNOG TRUFFLES

Steps:

• 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
• 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
• 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
• 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

EGGNOG CARAMELS

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.

EGGNOG CREAMS

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

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.