Eggnog Caramels

1 cup sugar
1 cup packed brown sugar
1/2 cup butter-flavored shortening
3/4 cup light-colored corn syrup
2 cups eggnog
Dash ground nutmeg

Line an 8-inch square baking pan with a double-thickness of foil; coat well with cooking spray.

Place all ingredients in a heavy, deep-sided saucepan; attach a candy thermometer to the side of the saucepan. 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. Immediately pour caramel mixture into prepared pan; cool and refrigerate for 3 hours or more, until completely firm.

Using foil, lift caramel slab from prepared pan. Pull the foil down from the sides of the caramel. 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, creating 64 caramels.

Yields 64 caramels