Caramel Eggnog Food

EGGNOG CARAMELS

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 CHEESECAKE WITH PECAN CARAMEL SAUCE

Steps:

• Preheat oven to 300 degrees.
• Combine 1/4 cup butter, wafer crumbs and white sugar.
• Press firmly on the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until smooth.
• Add eggs.
• Mix well.
• Stir in 1/4 cup rum, vanilla and nutmeg.
• Pour into prepared pan.
• Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
• Cool.
• Chill.
• To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
• In a medium saucepan, melt the 2 tablespoons butter.
• Stir in the brown sugar and cornstarch mixture.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for 10 minutes.
• Remove from heat.
• Add the 2 tablespoons dark rum.
• Cool.
• Just before serving, stir the pecans into the sauce.
• Remove the sides of the springform pan from the cheesecake.
• Serve with the sauce.

CARAMEL EGGNOG

Steps:

• In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
• Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
• Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
• Sprinkle nutmeg on top if desired.
• TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
• Whisk eggnog before serving.

EGGNOG CARAMELS

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.

CARAMEL EGGNOG

Steps:

• Separate the egg, and beat the white until stiff.
• Combine egg yolk, sugar and salt.
• Fold whites into yolk mixture.
• Add milk, vanilla and caramel.
• Top with whipped cream and additional caramel syrup.
• If you desire to serve this hot - use hot milk and do not beat the whites before adding to yolk mixture.

CARAMEL EGGNOG BREAD PUDDING

Steps:

• Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
• When ready to bake, preheat oven to 350°F.
• Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.