Eggnog Caramels
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 64
Caramel candy flavored with eggnog, eggnog extract and nutmeg.
  • 1 cup (236.5 ml) heavy cream
  • 1 cup (236.5 ml) best quality eggnog (the non-alcoholic kind)
  • 2 cups (14oz/396.5) granulated sugar
  • 6 Tbsp. (3oz/ 85g) unsalted butter, cut into chunks
  • 1 cup (236.5 ml) light corn syrup (or glucose syrup if you prefer)
  • 1½ tsp. eggnog extract
  • ¼ tsp. ground nutmeg
  1. Place the cream and eggnog in a microwave safe measuring cup. Microwave for 1 minute. This step is optional, but I like to do it as it makes the cooking time quicker than heating the refrigerated ingredients. You can also leave the cream and eggnog out at room temperature for a couple hours before making the caramel.
  2. Line an 8"x8" baking pan with foil and spray it lightly with an oil spray. Wipe away any excess.
  3. Mix the cream, eggnog, sugar, butter and corn syrup together in an 8 qt. heavy-bottomed stockpot.
  4. Bring the mixture to a boil over medium to medium-high heat, stirring constantly, until the sugar is dissolved.
  5. If desired, brush the sides of the pot with a brush dipped in water to help dissolve any sugar crystals on the side of the pot.
  6. On medium-high heat, cook the caramel, stirring constantly, until it registers 248F/120C on a candy thermometer. You'll know you're getting close when the bubbles get bigger and the mixture becomes lightly golden in color. This can take some time. On my electric stove, using pre-warmed ingredients, it usually takes between 20-30 minutes.
  7. When you reach exactly 248F/120C, remove the mixture from the heat and stir in the extract and nutmeg.
  8. Pour the hot sugar mixture into the prepared pan. Tap the pan gently a couple of times on the counter to bring any air bubbles to the surface.
  9. Allow the caramel to cool completely and set up, 8 hours or so.
  10. Cut the caramel and wrap each piece in wax or parchment paper.
If an 8"x8" pan of caramels is still too many for you, you can make half this recipe and cool it in a 9"x5" bread pan instead. Use a 2-3qt pan to cook the caramel in if you're doing the smaller batch.
Recipe by BakeNQuilt at