This post was originally published here December 5, 2014. I’ve since updated the text and photographs. This is a fun Holiday twist on traditional caramel sauce that’s delicious on all your cakes, cookies, ice creams and more!
I’m getting close to feeling baked out. And Christmas is still 2 weeks away!
So this is my “recovery post”. Because I needed to hit the pause button on the all the baked goods for a hot second.
There is no dough to mix in this recipe. No cut-outs to stamp. And no decorating to obsess over. Instead, the only requirements are one heavy-duty saucepan and about 10 minutes of time. And with that, you’re well on your way to enjoying this luscious homemade Eggnog Caramel Sauce!
If you’ve made caramel sauce before, then you’ll notice that this Eggnog Caramel Sauce isn’t much of a stretch from some of the more traditional recipes. I’ve swapped out the usual heavy cream for full-fat eggnog. And I’ve added in a few extra spices to give the eggnog flavor more of a boost. It’s an easy, festive way to change up your regular caramel sauce for the Holidays. And I love it on ALL THE THINGS. Cookies, cakes, ice cream, etc. This Eggnog Caramel Sauce can go wherever you want it to go!
And you might be sensing a theme here from some of my other recent posts, but this Eggnog Caramel Sauce also makes an awesome edible gift. The recipe can be easily doubled, if necessary, and packaged into small mason jars for gifting. Think hostess gifts, teachers, neighbors and more!
My best tip for making homemade caramel sauce is this: don’t walk away from the stove. Because once the sugar and water mixture starts to take on a hint of color, it will progress to the deeper caramel-colored stage very quickly. And in just another minute after that, you’ll be going from good to bad (i.e. burned and smoking). So stay close by, unless you want to be calling the fire department!
What’s your favorite way to use caramel sauce? You know I have a soft spot for it on ice cream!
Eggnog Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 6 tablespoons unsalted butter, cubed and at room temperature
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/2 cup full-fat eggnog, at room temperature
- Spread the sugar out into the bottom of a heavy bottom saucepan. Slowly pour the water over the sugar and gently swirl the saucepan to moisten the sugar evenly. Then place the saucepan over medium-high heat and bring the mixture to a boil. Allow the mixture to cook until it turns a deep caramel color, about 7-10 minutes. It will bubble quite vigorously during this time, but try to avoid stirring, if possible. If it’s not cooking evenly, you can gently swirl the saucepan to help mix/move the mixture around to prevent scorching on the bottom of the saucepan.
- Once the mixture is a deep caramel color, quickly remove the saucepan from the heat. Whisk in the butter, salt, cloves and nutmeg. Then slowly stream in the eggnog, whisking constantly until fully combined and the caramel sauce is smooth.
- Let the caramel sauce cool in the saucepan for about 5 minutes. Then carefully pour it into re-sealable containers or jars.
- The caramel sauce can be stored in your refrigerator for several weeks.
Eggnog caramel sauce?! LOVE!! Such a great idea, Liz! I think I would have a hard time not eating the whole jar with just my spoon! Yum!
Thanks, Gayle. Such a simple idea, but makes a big difference in flavor!
100 jars of salted caramel sauce?!!! WOW!!! you’ve had a busy week!!! I’ve had many “parties” by myself when prepping things or photographing things for the blog. . funny huh? 🙂 anyway, LOVE this eggnog caramel sauce . . love the twist!!!
Thanks, Alice! I guess this is the weird life of being a food blogger/recipe developer!
Love the sound of this! Salted caramel sauce in any form is a beautiful thing 🙂
It truly is, Jennifer!
OMG, I want to join the caramel party!! 100+ jars??! How do you live knowing there’s so much ooey gooey deliciousness right at your fingertips?! I’d be consuming caramel non-stop. Anyhoo, eggnog is one of my faves, and I’m all about this eggnog caramel sauce idea….lay it on me, sista!
Ha! It’s actually not that tempting after a while. I’m pretty sugared out at this moment!
Holy moly! You should open up your own little caramel sauce shop 🙂
Now that’s a great idea, Erin!
My ja-a-am! Want immediately. Over everything. Everything. All the things.
Yes. Drinking eggnog just seems so amateur now! XO
Eggnog caramel sauce??? WHY have I never heard of this before? I can already see the pancakes/ice cream/waffles/etc that I will be pouring this over. (And PS, 100 jars? Impressive!!)
I know, right? Seems kind of obvious. So I’m not sure why it took me this long to do it! But that is always the way it is with these things. Thanks, Kate!
100 jars?! I had no idea you’ve made so many!! I’d probably look like an absolute hot mess if I had that task!
Yeah, at times it hasn’t been pretty!
Ooh ooh! Can I come to this party?! The eggnog swap sounds perfect for this time of year. So clever and festive!
Yes! You are totally invited to the party! I’ve got my dancing shoes on…:-)
You are a saint. Or a machine. Or a cyborg for the sheer numbers you’re busting out here!! Man!! Also – I’m in HEART with this!
Or totally crazy…it’s a fine line 🙂
Sounds delicious!! I can’t believe how busy you have been. It’s impressive!
OMG that is SO MUCH CARAMEL. Pretty sure it puts my apple butter making to shame! I love the idea of nogging it up!
Thanks, Joanne!! I’ll trade you some caramel for some apple butter. 🙂
Totally want this now!!
Amazing idea for caramel sauce, Liz, and I don’t know how one person can possibly make that much caramel sauce. You are awesome! pinned. 🙂
It’s a tough job, but somebody’s got to do it!
I need this eggnog caramel in my life… like right now!
Yes you do, Meagan! 🙂
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Oh my gah!! This would be delicious drizzled on all the things! I’m in LOOOVE, Liz! Super glad you reshared. I need something new to jazz up holiday ice cream!
It’s so festive and fun for all the December desserts!