EGGNOG CARAMELS
Give caramel the eggnog treatment by spiking the chewy candies with brandy, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h40m
Yield Makes 72
Number Of Ingredients 10
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 CARAMELS
Eggnog and nutmeg gives these caramels a unique flavor. Great for holiday gift-giving. Cook time includes time for it to set.
Provided by Annacia
Categories Candy
Time 3h40m
Yield 64 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 61.2, Fat 2.2, SaturatedFat 0.8, Cholesterol 4.7, Sodium 8.1, Carbohydrate 10.6, Sugar 8.2, Protein 0.3
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