- 1 teaspoon plus 1/4 cup butter, softened, divided
- 1 cup heavy whipping cream
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 to 2 teaspoons rum extract
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside.
- In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract.
- Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.
Reviews forSoft Rum Caramels
"I made these today and they are really, really good. Definitely worth making again. Don't change anything, follow the recipe as written, and, you should end up with great results. My husband says this recipe is definitely a keeper. He's the person I made them for, so if he's happy, all is right with the world. :) Thanks for sharing the recipe. I will definitely be making these again. Soon."
"This is not a candy recipe to make in more than one batch. Also, for lower altitudes, cook to a few degrees above the recommended 242 as the caramels will still be VERY soft. Melt-out-of-the-wax-paper-wrappings-soft. **BUT** when you follow the directions and cook only one batch at a time, these caramels are out-of-this-world good."