Butter Rum Caramels
Rich, chewy homemade caramels infused with dark rum and vanilla, made with brown sugar and heavy cream for a deep, complex flavor.
36 servings
2 hr 20 min
Ingredients
- •2 tablespoons vegetable oil
- •2 cups light brown sugar
- •1 cup heavy cream
- •¼ cup unsalted butter
- •¼ teaspoon salt
- •¼ cup dark rum
- •¼ teaspoon vanilla
- •1 piece parchment paper
Cooking Instructions
- 1.
Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
5 min
- 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. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
135 min