Chewy Eggnog Caramels Recipes

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.

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

SOFT 'N' CHEWY CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. Cube remaining butter. In a Dutch oven, combine sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently. Remove from the heat; stir in cubed butter and vanilla until well mixed, about 5 minutes. , Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

SOFT CHEWY CARAMELS

Steps:

• Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

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.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.

CHEWY CARAMELS

Steps:

• Lightly butter the bottom of a 9 X 13 inch baking pan.
• Line the pan with foil, pressing it evenly into the corners.
• Lightly butter the foil.
• Butter the sides of a heavy, 4-quart saucepan.
• Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
• Bring the mixture to a boil and clip a candy thermometer to the pan.
• Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
• Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
• Boil without stirring until the temperature reaches 246F, about 20 minutes.
• Remove the pan from heat.
• Add the vanilla and stir just to blend.
• Pour the caramel into the prepared pan.
• Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
• Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
• Invert the caramel slab onto a cutting board and peel off the foil.
• Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
• Cut through the slab.
• You will end up with 90 candies.
• Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.