1In a saucepan over medium heat mix eggnog and sugars.
2Stir continuously until liquid begins to boil. Once boiling, stop stirring and attach your candy thermometer.
3While the caramel is cooking, line an 8x8 inch pan with foil and butter the foil (don't skimp on the butter).
4Once the caramel reaches 245 degrees remove from heat and stir in vanilla.
5Pour into the buttered pan and let cool in the fridge for 5-6 hours or overnight.
6To cut, remove the entire caramel break using the foil.
7Flip upside down on a flat cutting board and peel off the foil.
8Cut caramels into desired shape and size using a very sharp buttered knife.
9Wrap your candies with wax paper and store in the refrigerator. Eat within a week or so, not that they last even that long around my house.