Eggnog Caramels
Indulge in the cozy, holiday-inspired flavors of Eggnog Caramels, a luscious homemade treat that perfectly balances rich, buttery sweetness with warm seasonal spices. Crafted from a blend of creamy eggnog, sweetened condensed milk, and a touch of nutmeg, these silky caramels offer a festive twist on a classic confection. Ideal for gifting or savoring as a decadent dessert, this recipe combines easy-to-follow preparation with a luxurious final result that melts in your mouth. With just 15 minutes of prep and a foolproof candy thermometer guide, you'll achieve perfectly chewy caramels every time. Wrap them in wax paper for a professional touch or serve as a delightful addition to your holiday dessert spread. Keywords: eggnog caramels, holiday candy, homemade caramel recipe, festive sweets, Christmas treats.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 1 cup Eggnog
- 0.5 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Fine sea salt
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring the edges overhang for easy removal later. Lightly grease the parchment with butter or nonstick spray.
In a large, heavy-bottomed saucepan, combine the butter, brown sugar, granulated sugar, corn syrup, eggnog, and sweetened condensed milk.
Place the saucepan over medium heat and cook, stirring regularly, until the butter is melted and the mixture is smooth.
Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom. Continue cooking the mixture, stirring occasionally, until it reaches 245°F (firm ball stage). This step can take approximately 20-30 minutes.
Once the caramel mixture reaches 245°F, immediately remove the saucepan from heat. Carefully stir in the vanilla extract, ground nutmeg, and sea salt until fully incorporated.
Pour the hot caramel mixture into the prepared baking dish, spreading it evenly to the edges. Allow the caramel to cool completely at room temperature for at least 3 hours, or until set.
Once set, remove the caramel slab from the baking dish using the overhanging parchment. Use a sharp, greased knife to cut the caramels into 1-inch squares.
Optional: Wrap each caramel in a square of wax paper to prevent sticking and for easy gifting.
Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 619.4 g | 225% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 617.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 830 mg | 64% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
