Homemade Rum Caramels

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 2 cup Granulated sugar

• Dairy

  • 1 cup Butter
  • 1 cup Heavy whipping cream
  • 1 cup Milk

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on lemontreedwelling.com

Description

Ingredients

• 2 c. granulated sugar
• 1 c. packed brown sugar
• 1 c. (2 sticks) butter
• 1 c. milk
• 1 c. heavy whipping cream
• 1 c. light corn syrup
• 1 tsp. rum extract

Directions

• Line a 9x13 inch pan with foil; butter and set aside.
• Combine all ingredients except rum extract in a large (4 qt.) saucepan.
• Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
• Attach a candy thermometer to the side of the pan. Continue cooking, without stirring, 25-30 minutes or until candy thermometer reaches 244 degrees (firm ball stage).
• Remove from heat; stir in rum extract.
• Pour into prepared pan and cool completely.
• Cut into small pieces; wrap in wax paper.
• Store in the refrigerator.
• *Recipe adapted from Land O Lakes Soft Caramel Recipe
• *I found it VERY helpful to test my candy thermometer for accuracy - it made ALL the difference! To test: boil water in a large pot. Thermometer should register at 212 degrees when water starts to boil. When I did this (after 3 failed attempts) I discovered that my thermometer registered at only 200 degrees...meaning I needed to adjust accordingly!