1 jar (250 mL)
|30 g (2 tbsp)||Neilson unsalted butter|
|100 g (1/2 cup)||brown sugar|
|125 ml (1/2 cup)||Neilson Eggnog|
|125 ml (1/2 cup)||35 % Neilson whipping cream|
|2 ml (1/2 tsp)||vanilla extract|
|0.5 g (1/8 tsp)||salt|
|0.5 g (1/4 tsp)||ground nutmeg or cinnamon, optional|
In a bowl, combine the eggnog, whipping cream and brown sugar.
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.
Stir in vanilla, nutmeg and salt.
Let the caramel cool down in the saucepan for about 5 to 10 minutes.
Stir and store in glass jars.
Cover and refrigerate for more than 2 hours or until chilled.
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.