Substitute Egg Nog in for the heavy cream in this super easy caramel sauce. This caramel sauce is the perfect gift or the perfect thing to have on hand to serve over ice cream, apple pie, french toast. The skies the limit with the luxurious dessert sauce.
Add sugar to sauce pan over medium heat. Stay close by. Keep moving sugar around in the pan, it will start to melt and turn a golden color. Continue to stir until all sugar is melted and is smooth and a deep caramel color. Turn heat down if it seems like sugar is starting to burn before it's all melted.
If there are sugar crystals along the sides of the pan, take a pastry brush with water and wipe them down into the melting sugar. You do not want any sugar crystals to remain undissolved this will cause your caramel sauce to crystalize.
Add corn syrup and butter cut into chunks. Whisk until butter is melted and is incorporated into sugar, this may take a minute the butter will want to sit on top of the melted sugar, continue to whisk it will come together.
When butter and sugar become one turn heat down to low, and add vanilla and egg nog. Whisk and cook until sauce comes to 220 degrees F. Remove from heat and allow to cool. Store in glass container and store in the refrigerator.