Eggnog Caramels

• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 cup butter flavor shortening
• 3/4 cup light corn syrup
• 2 cups eggnog
• 1 dash ground nutmeg

1. Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
2. Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
3. Bring mixture to a boil over high heat, stirring constantly. Lower heat to medium and continue cooking, stirring constantly, until mixture reaches 245 degrees F.
4. Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
5. Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
6. Using a long knife, trim the edges off the caramel slab (these are ideal for nibbling!), and then cut the block of caramel into 8 rows. Cut each row into 8 squares.

sugar, brown sugar, butter flavor, light corn syrup, eggnog, ground nutmeg

Taken from www.food.com/recipe/eggnog-caramels-193666 (may not work)