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Butter Rum Caramels




Source of Recipe


epicurious.com






List of Ingredients



• Vegetable oil for greasing
  
• 2 cups packed light brown sugar (14 oz)
  
• 1 cup heavy cream
  
• 1/2 stick (1/4 cup) unsalted butter
  
• 1/4 teaspoon salt
  
• 1/4 cup plus 1 teaspoon dark rum
  
• 1/4 teaspoon vanilla
  
• Special equipment: parchment paper; a candy or deep-fat thermometer
  






Instructions



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 1/4 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. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours.
   
3. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
   
   






Final Comments


Makes 64 (1-inch) squares

Cooks' note:
Caramels keep, layered between parchment, in an airtight container 1 week.