Reviews
Add Rating & Review
Back to Eggnog Caramels
All Reviews for Eggnog Caramels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Eggnog Caramels
Credit:
Louise Hagger
Recipe Summary
prep: 20 mins
total: 8 hrs 40 mins
Yield: Makes 72
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon kosher salt
1/4 cup brandy
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
Cook's Notes
Be sure to remove the pan from the heat before adding the brandy to avoid the risk of fire.
Gallery
Eggnog Caramels
Credit:
Louise Hagger
Recipe Summary
prep: 20 mins
total: 8 hrs 40 mins
Yield: Makes 72
Gallery
Eggnog Caramels
Credit:
Louise Hagger
Eggnog Caramels
Credit:
Louise Hagger
Eggnog Caramels
Recipe Summary
prep: 20 mins
total: 8 hrs 40 mins
Yield: Makes 72
Recipe Summary
prep: 20 mins
total: 8 hrs 40 mins
Yield: Makes 72
prep: 20 mins
total: 8 hrs 40 mins
prep:
20 mins
total:
8 hrs 40 mins
Yield: Makes 72
Makes 72
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 2 cups heavy cream
- 2 1/4 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon kosher salt
- 1/4 cup brandy
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Directions
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.
Cook's Notes
Be sure to remove the pan from the heat before adding the brandy to avoid the risk of fire.
Cook’s Notes
Be sure to remove the pan from the heat before adding the brandy to avoid the risk of fire.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Eggnog Caramels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eggnog Caramels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
