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Eggnog Caramels


  • 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


  1. Line an 8-inch square baking pan with a double-thickness of foil; coat well with cooking spray.
  2. 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.
  3. Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
  4. Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
  5. 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.

Yield: 64 caramels

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