Eggnog Caramels

Directions

1. 1
   Line an 8x8-inch baking pan with a double-thickness of foil; coat well with cooking spray.
2. 2
   Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan.
3. 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. 4
   Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.
5. 5
   Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel.
6. 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.