Butter Rum Caramels

1 1/2 cups heavy cream
1 cup sugar
1 cup light brown sugar
1/3 cup light corn syrup
1/2 stick unsalted butter
1/2 teaspoon salt
2 teaspoons rum or rum extract

Butter an 8 inch square metal baking pan ( do not use glass) and set on a rack. In a 5 qt. heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat. Stir constantly with a wooden spoon & wash down any sugar crystals forming to the side of the pan, with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture without stirring, until a candy thermometer registers 245�F, about 15 minutes.

Remove pan from heat & add extract, swirling pan until combined. Immediately pour caramel into baking pan, set on rack & cool completely. Chill caramel until firm, about 12 hours and up to 1 week. Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temp. about 30 minutes. With an oiled, sharp knife, cut caramel into pieces, about 3/4 inch long and 1/3 inch wide. Wrap individual pieces in wax paper.

Makes 70 caramels.