Eggnog Caramel Sauce
If you follow me on social media, then you may have seen that I’ve been having a little caramel making party this week. So far I’ve made over 100 jars of salted caramel sauce, all of which are going to be given away at Christmas time.
Suffice it to say, it’s been rather sticky week for me. I’ve had caramel sauce on my clothes, in my hair and all over my kitchen floor. But at this point, I’m well past the halfway mark, so I’m feeling pretty accomplished.
In the midst of all these kitchen shenanigans, I got the idea to try and use eggnog to make the caramel sauce instead of the traditional plain heavy cream. And it worked! I also added in a pinch of cloves and nutmeg for an extra boost of eggnog-y flavors. And just like that, Eggnog Caramel Sauce was born!
Try my Eggnog Caramel Sauce on all your Holiday desserts. Or make extra and give it away as gifts!
- 1 cup sugar
- 1/2 cup water
- 6 tablespoons unsalted butter, cubed and at room temperature
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/4 tsp. sea salt
- 1/2 cup eggnog (use the full-fat kind)
- Spread the sugar out in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat, allowing the mixture to cook without stirring. It will bubble quite vigorously during this time. If it’s not cooking evenly, you can gently swirl the pan to mix it. Try to avoid stirring, if possible.
- After 6-10 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter, cloves, nutmeg and salt. Then gradually whisk in the eggnog until smooth.
- Once the caramel sauce has cooled slightly, transfer it clean re-sealable containers (small mason jars work great for this). The caramel sauce can be stored in your refrigerator for several weeks.