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
- Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
- 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.
- 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.
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