Salted Butter Rum Caramels

• Baking & Spices

  • 2 cups Brown sugar, firmly packed dark
  • 1 Pinch Kosher salt
  • 1 Sea salt, flaked
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 9/16 cup Spiced or dark rum

Found on breadboozebacon.com

Description

Ingredients

• 2 cups firmly packed dark brown sugar
• 1 cup heavy cream
• ¼ cup unsalted butter
• Pinch Kosher salt
• ½ cup + 1 tablespoon spiced or dark rum, divided (I used Sailor Jerrys Rum)
• ½ teaspoon vanilla extract
• Flaked sea salt, for garnish

Directions

• Line an 8-inch x 8-inch baking dish with parchment paper, leaving enough paper for it to come up the sides of the dish. Spray paper with a good coating of non-stick cooking spray. Set aside.
• In a medium saucepan, combine brown sugar, heavy cream, butter, and ½ cup rum. Heat over medium-high heat until butter is melted and sugar is dissolved.
• Bring mixture to a boil and continue to heat, stirring occasionally, until candy thermometer reaches 245 degrees F.
• Remove candy from heat, stir in 1 tablespoon rum and vanilla. (The mixture will bubble when the liquids are added, be careful.)
• Pour caramel mixture into the prepared dish. Sprinkle the top with sea salt over the top of the caramels - you just want a little salt all over the place, dont go crazy!
• Let caramels sit out and cool for 90 minutes. Lift the parchment paper from the baking dish and transfer to a cutting board. Cut the caramels into 1-inch squares, or into small rectangles, and wrap in waxed paper. Twist the edges to seal to candy.