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Soft Rum Caramels

 Soft Rum Caramels
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
64 ServingsPrep: 10 min. Cook: 30 min.


  • 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.

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Soft Rum Caramels (continued)

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.