- This topic has 1 reply, 1 voice, and was last updated November 8, 2008 at 12:46 am by .
- November 8, 2008 at 12:46 am #266272rtebalt
1 cup sugar
1 cup packed brown sugar
1/2 cup butter-flavored shortening
3/4 cup light-colored corn syrup
2 cups eggnog
Dash ground nutmeg
Line an 8×8-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, creating 64 caramels.Notes: You can wrap the caramels in foil wrappers (available at cooking or craft stores). They make beautiful — and delicious — gifts! While the stirring is simple, it takes awhile for the caramel to reach the correct temperature. But when you taste how delicious these are, you’ll know it was well worth it!
Number of Servings: 64 caramels
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