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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 64 servings


  • 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.


  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

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Reviewed Jan. 30, 2015

"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."

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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