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Soft Rum Caramels Recipe
Soft Rum Caramels Recipe photo by Taste of Home

Soft Rum Caramels Recipe

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I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan! —Kelly-Ann Gibbons, Prince George, British Columbia
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:64 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 64 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 50 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 26 mg sodium, 8 g carbohydrate, 0 fiber, trace protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Soft Rum Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p94

Nutritional Facts

1 serving (1 each) equals 50 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 26 mg sodium, 8 g carbohydrate, 0 fiber, trace protein.

Reviews for Soft Rum Caramels

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MY REVIEW
Reviewed Oct. 21, 2009

"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."

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