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    Butter Rum Caramels


    Source of Recipe


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    List of Ingredients




    Vegetable oil for greasing
    2 cups packed light brown sugar
    1 cup heavy cream
    1/2 stick (1/4 cup) unsalted butter
    1 /4 tsp. salt
    1/4 cup + 1 tsp. Bicardi dark rum
    1/4 tsp. vanilla extract

    Recipe



    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.

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

    Makes 64 (1 inch) squares.
 

 

 

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