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5 minutes
15 minutes
20 minutes
Eggnog Caramel
Serves 1 jar (250 mL)
30 g (2 tbsp) unsalted butter
100 g (1/2 cup) brown sugar
125 ml (1/2 cup) Dairyland Eggnog
2 ml (1/2 tsp) 35 % Dairyland whipping cream
0.5 g (1/8 tsp) salt
2 ml (1/2 tsp) vanilla extract
0.5 g (1/4 tsp) ground nutmeg or cinnamon, optional

1 In a bowl, combine the eggnog, whipping cream and brown sugar.
2 In a medium saucepan, melt the butter. Add the eggnog mixture and stir. Bring to a boil and cook the mixture over medium heat for about 7 minutes, stirring occasionally with a whisk during the first 5 minutes. Stir constantly for the last 2 minutes. Remove from heat and stir vigorously.
3 Stir in vanilla, nutmeg and salt.
4 Let the caramel cool down in the saucepan for about 5 to 10 minutes.
5 Stir and store in glass jars.
6 Cover and refrigerate for more than 2 hours or until chilled.
7 NOTE : For a holiday twist, dark rum can be added. The caramel can be prepared ahead of time. It can be stored covered and refrigerated for 3 to 4 days. Stir before serving.

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