Whew, what a crazy week this has been! My husband was away for over a week on business travel, and I am utterly EXHAUSTED! I know I shouldn’t complain too much, as I know there are many families who have family members that are away longer than that. A week of “single parenting” and running a business makes for an interesting life. However, I made it through!
Business was slow early in the week, so I decided to try out one of the many recipes waiting in my inbox. When I was in the grocery store, I randomly grabbed a quart of eggnog and decided this would be my inspiration.
Like many of you, my newsfeed is filled with drool-inducing photos each day. First thoughts were to make some sort of eggnog cake, but I wanted to do something out of my normal baking realm. If you are a fan of Firefly Confections, you’ve seen the tantalizing caramels posted often. I started thinking…maybe if I replaced the cream with eggnog…
It was quite the process of making caramels for the first time. But, let me tell you, my house smelled AMAZING for a few days. I’d go upstairs, or come in from outside, and get a a whiff of the butter-y, sugary, rum caramels and mmmmmm!
So, adapted from Firefly Confections:
4 cups eggnog
2 cups light corn syrup
4 cups sugar
3/4 cup (1.5 sticks) unsalted butter
1 tsp vanilla extract
1 tsp rum extract
1/2 tsp salt
1. Spray a jelly roll pan lightly with baking spray, wipe off excess, line with parchment paper, respray and wipe off excess. This will help you when it comes time to get your caramels out of the pan.
2. Put sugar, corn syrup, cream and butter in a LARGE stockpot. Bring to a boil over medium heat (about 10 minutes)
3. Cook over medium high heat, stirring often until mixture registers 250 on a candy thermometer. (will have larger, slowing popping bubbles)
4. Remove from heat, stir in vanilla, rum extract and salt. Without scraping the pot, poor into prepared pan and let stand, uncovered for about 8hrs.
5. To Cut, lift caramel out using the parchment paper. Cut into 1 inch pieces using a large oiled knife. Wrap in pre-cut wax papers and store in an airtight container at room temperature for up to 2 weeks.
6. Optional – Melt dark chocolate, dip caramels and then sprinkle with sea salt…YUM! Next week, I’ll share another recipe of what you can make with these caramels thanks to my “sister” Becca 🙂
Now, to the giveaway!!
To thank all of you for helping me reach 3400+ likes, I decided to gather up a few items and host a giveaway.
The prize includes:
(1) Cake Pop Stand (two dozen/white) by Cake Pop Stands from KCBakes
(1) Set of 4 Cupcake Placecard Holders
(1) Set of Cute Ceramic Measuring Spoons (purchased from local kitchen specialty store I teach at – Nibblins)
(1) Dozen Cake Pops (your choice of flavor and color) from Beckaboo’s Cakes!
Enter the giveaway below!
a Rafflecopter giveaway
– Must be 18 to enter and reside in the United States.
– Contest/giveaway is in no way sponsored, endorsed or affiliated with Facebook or Twitter.
– Giveaway begins today, December 9th and will end at 11:59 p.m. on Friday, December 14th.
– Winner will be chosen using random.org.