Eggnog Caramels Food

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EGGNOG CARAMELS



Eggnog Caramels image

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

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

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.

HOLIDAY EGGNOG



Holiday Eggnog image

Light up the night with a Holiday Eggnog. Instant vanilla pudding, fat-free milk and rum extract combine for a Holiday Eggnog that's great for all your festive gatherings.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 8 servings, 1 cup each

Number Of Ingredients 4

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
7 cups fat-free milk, divided
1 cup fat-free evaporated milk
2 tsp. rum extract

Steps:

  • Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g

TRIPLE-LAYER EGGNOG PIE



Triple-Layer Eggnog Pie image

Bring a Triple-Layer Eggnog Pie to your next special occasion. This eggnog pie is composed of layers of caramel, eggnog, pudding and whipped topping.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 7

10 KRAFT Caramels
1 cup cold milk, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup chopped pecans, toasted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold eggnog
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Microwave caramels and 1 Tbsp. milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts.
  • Beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.8892 g, Sugar 0 g, Protein 4 g

CARAMEL EGGNOG



Caramel Eggnog image

Make and share this Caramel Eggnog recipe from Food.com.

Provided by Chef mariajane

Categories     Beverages

Time P20DT10m

Yield 14 serving(s)

Number Of Ingredients 12

1 cup sugar
6 tablespoons water, divided
1/2 teaspoon lemon juice
6 eggs
4 cups 1% low-fat milk
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup 35% cream (whipping)
2 tablespoons hazelnut-flavored liqueur (optional) or 2 tablespoons almond liqueur (optional)
1 tablespoon icing sugar
grated nutmeg

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.

Nutrition Facts : Calories 160.7, Fat 6.8, SaturatedFat 3.6, Cholesterol 108.3, Sodium 86, Carbohydrate 20.1, Sugar 19.8, Protein 5.3

EGGNOG CREMES



Eggnog Cremes image

Categories     Bourbon     Milk/Cream     Dairy     Egg     Dessert     Bake     Christmas     Cranberry     Winter     Chill     Christmas Eve     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Crèmes
2 cups half and half
5 large egg yolks
6 tablespoons sugar
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup bourbon
Cranberries and Caramel
18 fresh cranberries
18 toothpicks
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
Ground nutmeg

Steps:

  • For cremes:
  • Preheat oven to 325°F. Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan. Bring half and half to simmer in heavy small saucepan. Remove from heat. Whisk yolks, sugar, vanilla and salt in medium bowl to blend. Gradually whisk hot half and half into yolk mixture. Whisk in bourbon. Divide mixture equally among custard cups. Pour enough hot water into baking pan to come halfway up sides of custard cups. Bake custard until knife inserted near center comes out clean, about 40 minutes. Remove custards from water. Cool on rack. Cover and refrigerate overnight.
  • For cranberries and caramel:
  • Line 2 baking sheets with aluminum foil. Lightly oil foil. Place 1 cranberry on the point of each toothpick. Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Attach clip-on candy thermometer to saucepan. Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes. Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
  • Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly. Place candy-coated cranberry on second prepared baking sheet. Repeat with remaining cranberries. Allow caramel on baking sheet to cool and harden. Break caramel candy into 1- to 2-inch pieces. (Caramel candy and berries can be made 6 hours ahead. Let stand at room temperature.)
  • Sprinkle custards with nutmeg. Stand a few candy pieces upright in custards. Remove cranberries from toothpicks; place 3 berries atop each custard.

CHEWY EGGNOG CARAMELS



Chewy Eggnog Caramels image

this candy is really good

Provided by Patsy Fowler @hellchell1

Categories     Candies

Number Of Ingredients 4

1 1/2 cup(s) eggnog
1/2 cup(s) sugar
1/2 cup(s) brown sugar
1 teaspoon(s) vanilla extract

Steps:

  • In a saucepan over medium heat mix eggnog and sugars.
  • Stir continuously until liquid begins to boil. Once boiling, stop stirring and attach your candy thermometer.
  • While the caramel is cooking, line an 8x8 inch pan with foil and butter the foil (don't skimp on the butter).
  • Once the caramel reaches 245 degrees remove from heat and stir in vanilla.
  • Pour into the buttered pan and let cool in the fridge for 5-6 hours or overnight.
  • To cut, remove the entire caramel break using the foil.
  • Flip upside down on a flat cutting board and peel off the foil.
  • Cut caramels into desired shape and size using a very sharp buttered knife.
  • Wrap your candies with wax paper and store in the refrigerator. Eat within a week or so, not that they last even that long around my house.

EGGNOG CARAMELS



Eggnog Caramels image

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

1 cup sugar
1 cup packed brown sugar
1/2 cup butter flavor shortening
3/4 cup light corn syrup
2 cups eggnog
1 dash ground nutmeg

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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