Butter Rum Caramels
Prep time: 
Cook time: 
Total time: 
Serves: 64+
  • Vegetable oil or Pam Spray, for greasing
  • 2 cups Packed Light Brown Sugar
  • 1 Cup Heavy Cream
  • 1 Stick (1/4 cup) Unsalted Butter
  • ¼ Teaspoon Salt
  • ½ Cup plus 1 Teaspoon Dark Rum
  • 1 Teaspoon Butter Extract
  1. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
  2. Bring brown sugar, cream, butter, salt, and ½ cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes.
  3. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm.
  4. Cut into 1-inch squares. You can wrap each piece in wax paper or stack in a tin, making sure to put wax paper between the layers.
Recipe by I'm At Home Baking! at http://imathomebaking.com/butter-rum-caramels/