Butter Rum Caramels Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
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 245ºF, 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.
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