Food recipes
Eggnog Caramels
Eggnog Caramels Ingredients: sugars, granulated sugars, brown butter, without salt syrups, corn, light eggnog spices, nutmeg, ground Directions: Line an 8x8-inch baking pan with a double-thickness of foil; coat well w...
Eggnog Caramels
Ingredients:
sugars, granulated
sugars, brown
butter, without salt
syrups, corn, light
eggnog
spices, nutmeg, ground
Directions:
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.
Ingredients:
sugars, granulated
sugars, brown
butter, without salt
syrups, corn, light
eggnog
spices, nutmeg, ground
Directions:
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.