Egg Nog and Rum Caramels
Prep time
Cook time
Total time
These are the creamiest caramels I have ever had and I love the slight hint of egg nog and rum in them. It is very slight but a nice blend over all.
Recipe type: dessert
Cuisine: American
Serves: 50
  • 1 cup butter
  • 2¼ cups packed brown sugar
  • 2 cups egg nog
  • 1 cup light corn syrup
  • 1 teaspoon rum extract
  1. Line an 8x8x2 baking pan with parchment paper. Do two sheets criss cross so you can cover the sides and use the paper to lift the caramels out of the pan.
  2. In 3-quart heavy saucepan, melt butter over low heat.
  3. Add brown sugar, egg nog, and corn syrup and mix well.
  4. Stir frequently over med-high heat until mixture boils.
  5. Add candy thermometer to pan, continue to stir and cook over medium heat until thermometer reaches 248 degrees, also known as the firm ball stage. Watch closely as the temp can rise quickly near the end.
  6. Remove pan from heat and add rum extract. Stir well.
  7. Quickly poor into lined pan.
  8. Let stand until firm. This takes about 2 hours but will go quicker in the fridge.
  9. Cut into small piece using a buttered knife. I use olive oil spray on mine and it worked well. I kept a paper towel handy and kept wiping the knife, initially to remove the excess and then to keep it oiled. It worked really well.
  10. Wrap each piece in a piece of waxed paper. Store at room temp or in the fridge or even freezer for longer freshness. Just remember to give some time for them to warm up once you take them out of the fridge or freezer before serving.
Recipe by Life Orgasmic at